Spicy pickled rainbow chard

Here’s something a little bit different – it’s slightly spicy, vibrantly colourful and a whole lot of fun. One thing we try to do with the plants we grow is appreciate each and every part of their creation. We try to practise root to leaf eating, so that nothing is wasted. It means that we are more creative in the kitchen and less wasteful overall. These pickled chard stems are a colourful snack to add to a ploughman’s board. We always seem to preserve more than we can eat! Don’t discard the beautiful rich green leaves – these are a nutrient-dense addition to a salad or can be lightly sautéed with your morning eggs.

Makes 1 kg (2 lb 4 oz)

Use

340 g (12 oz) rainbow chard stems, leaves removed

2 garlic cloves

½ cup (125 ml/4 fl oz) white wine vinegar

½ cup (125 ml/4 fl oz) rice vinegar

3 tablespoons honey

1½ teaspoons salt

½ French shallot, thinly sliced

½ teaspoon mustard seeds

½ teaspoon thinly sliced chilli

Do

1	Cut the rainbow chard stems to fit in sterilised jars and place them into two jars.
2	Place 1 garlic clove into each jar.
3	In a small saucepan, bring to the boil the vinegars, honey and salt. Stir until the honey and salt have dissolved.
4	Remove the saucepan from the heat and stir in the shallot, mustard seeds and chilli. Pour the mixture over the rainbow chard stems and garlic, ensuring that the shallot, mustard seeds and chilli are evenly dispersed between the two jars. Allow the mixture to cool.
5	Place a lid on each jar and store the jars in the fridge for 2–3 weeks.
6	The pickled rainbow chard stems will be ready to eat after they have been in the fridge for 2 days.

Remember to keep a jar on hand so you have a ready-made present for a foodie friend!