Sriracha Stem Pickles
From Ball Fresh Preserver, Garden Betty
Makes 1 Quart
Ingredients:
- 2 cups chopped
chard stems
- 1 cup sliced
leek, white and light green stem only
- ¼ cup
chopped cilantro leaves
- 1 teaspoon
grated ginger
- 1 cup white
vinegar
- 1 cup water
- ½ cup sugar
- 2 tablespoons sriracha
Instructions
1. Fill a jar with the chard stems, leek, cilantro, and ginger, alternating in layers.
2. In a separate bowl, stir together the remaining ingredients for brine until the sugar is dissolved. Pour the brine over the vegetables in the jar, leaving about ½ inch headspace, and seal with a lid and band. Chill overnight before serving, though the pickles are best after at least three days.