Pickled Swiss Chard Stems

These tasty pickles are quick to make and a beautiful addition to your table. Our taste testers could not get enough of them!
Photography By D. Lucas Landis | June 01, 2014


Divide the Swiss chard, shallot, ginger, garlic, coriander and hot sauce among 3 pint-size jars. In a separate bowl whisk the vinegar and sugar together until the sugar has dissolved, 1–2 minutes. Divide the vinegar mixture among the 3 jars, then use a chopstick or spoon to mix the contents. Put a lid on each jar and place them in the refrigerator for 2–5 days.

Adapted from Bon Appétit


  • 3 cups Swiss chard stems (1–2 bunches), chopped
  • 3 large shallots, thinly sliced
  • 2-inch piece of ginger, cut into 9 slices
  • 3 cloves garlic, sliced
  • 1½ teaspoons coriander seeds
  • 3 tablespoons Hobo Jim’s “Hair of the Dawg” hot sauce (available at many local food co-ops and farmers markets)
  • 2½ cups distilled white vinegar
  • 2 cups sugar
Build your own subscription bundle.
Pick 3 regions for $60