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harvest "pickles"

(1 rating)
DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

I just wanted to savor every bit of the garden this year. I thought chard stems might be a good medium for pickles, they are crunchy and mild and would take on the sweet/spicy flavors of the radish, peppers, and sweet vinegar. If you would like to enjoy this later - you could freeze these in freezer bags then thaw in the fridge. Enjoy these just as you would other pickles, on burgers, diced as a relish, or just out of the jar. (:

(1 rating)
yield serving(s)
prep time 5 Min
method Refrigerate/Freeze

Ingredients For harvest "pickles"

  • 1 c
    swiss chard stems, sliced
  • 3 lg
    radishes, sliced
  • 1 c
    jalapeno and dragon peppers, sliced (adjust to your heat preference)
  • 1/2 c
    water
  • 1/2 c
    white vinegar
  • 1 c
    sugar
  • palm of peppercorns
  • 1/2 tsp
    salt

How To Make harvest "pickles"

  • 1
    Note ** The sweetness of the vinegar will mellow the peppers a bit but adjust peppers, or seed them to reduce the heat. We like the sweet and spicy combination (:
  • 2
    Fill jars with sliced veggies. Set aside
  • 3
    Heat water and vinegar. Add sugar and peppercorns and stir until sugar has dissolved. Turn off heat and allow to cool to room temperature.
  • 4
    Pour liquid over veggies and place in refrigerator before serving at least 24 hours. The pickled veggies get better with time. Enjoy!
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