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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

How to Tuesday - Pickled Chard Stems


Growing your own vegetables makes you want to use as much of what you grow as possible. Kishore and I were both brought up with the principle of waste not, want not and given all the time, energy, and work we put into the kitchen garden it only follows that we would put that into practice.
Most people eat the green leafy part of Swiss Chard and cast away the fleshy ribs. Little did they know the treasure they were throwing away. I've always liked these fleshy, juicy ribs in salads and thought they would taste great pickled. When I stumbled upon a recipe in my antique cookbook for pickled mustard, I thought I'd adjust it for the Chard and was pleasantly surprised with  the results. You can use any variety of Chard, we grow Bright Lights Swiss Chard, so it has bold bright beautiful colors which add a lovely color to the pickle juice as time goes by.

This recipe is for 2 pints of juicy, yet tangy spiced stems, perfect for a Farmer's Market Bunch.

Here's my recipe for Pickled Chard Stems:

Pickled Chard Stems
Yields: 2 pints

14 oz of  Chard Stems, Cut
1/2 cup Apple Cider Vinegar
1/2 cup Water
1 Shallot, minced
1/4 Cup Sugar
1/4 Cup Salt (Iodine free)
2 Tblsp Mustard Seeds
2 Tblsp Caraway Seeds
2 Pint Jars, Sterilized


1. Clean the Chard stems and make sure to clear off all the leaves. Cut into about 3" long pieces and about 1/2" thick.


2. Add the Shallots, Mustard Seeds, Caraway Seeds, and Stems to the jars evenly.


3. Heat the sugar, water, vinegar mixture on the stove. When the vinegar mixture starts to boil add the salt and stir well.

4. When the vinegar mixture starts boiling add it to the prepped stems.


To preserve you can place them in the fridge or start the canning process. Pickles will be ready to eat in 3-5 days.


Interested in Easy Pickling check these How to recipes out:

 

Comments

  1. That's a great idea. I've got lots of chard this year and, although I do use the stems in some dishes, I've got plenty of stems to spare. I hadn't thought of pickling. Many thanks for this suggestion.

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