Swiss chard is another less familiar to us produce item and the rainbow colors are a fun way to get a preschooler interested in tasting this vegetable. The leaves are great sauteed, braised or even fried into patties, but to reduce waste, we’re also going to utilize the beautifully colorful stems to make some tasty pickles. Try them on their own, on a sandwich or even as a unique add in to a bloody mary.
- Rainbow chard stems, cleaned and cut to fit into mason jar, about 3/4 inch from the lip
- 1/2 cup rice wine vinegar
- 3/4 cup distilled white vinegar
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons sriracha
- 1/4 teaspoon celery seed, divided
- 1/2 teaspoon black peppercorns, divided
- 1/2 teaspoon yellow mustard seeds, divided
- Add the celery seed, peppercorns and mustard seeds to each jar.
- Pack chard stems tightly into jars.
- Bring vinegars, sugar, salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems.
- Let sit until cool, then put lids on and refrigerate. Wait two days before eating so flavors fully develop. Store for up to 1 month in refrigerator.
Expanded Learning Opportunities
– Here’s a super kid friendly way to encourage your child to try rainbow chard!
– How cute are these felt rainbow chard leaves for pretend play?!
– Try growing your own swiss chard for a fun and colorful edition to your garden.