I got this scary yummy recipe for my swiss chard. It was so cool to grow some easy and beautiful golden swiss chard (my first year growing swiss chard so forgive my giddiness) Who hoo. The snails enjoyed it a little too much but that being said, I had to come up with a plethora of new recipes. This was super good……….SUPER good. I had never cooked with Sriracha before (find it in the asian aisle of most grocery stores). But it is surely going to be experimented with a LOT from here on out! Don’t say I didn’t warn you either, it is spicy! These pickles you can make in 10 minutes. Idiot proof. Nothing to it and it is so delicious. Great for bbq’s but I can assure you this Sriracha will become a staple in my soups this winter. Summer is still hanging on by a thread…….go for it.
Here’s all you do:
- Swiss chard stems, chopped
- 1 cup distilled white vinegar
- 2 cups sugar (My 2nd batch I cut back to 1 1/2)
- 1/2 onion, thinly sliced
- 3 tablespoons Sriracha
- 1/2 teaspoon celery seeds (only had ground)
Make a mixture of vinegar and sugar (I boiled mine til just combined), then stir in onions, Sriracha, and celery seeds. Pour it all over the chopped stems, using 3 cups liquid for every 1 1/2 cups chopped stems. Throw it in the refrigerator for a few days, and you’ve got the ultimate refrigerator pickles.