1kg rainbow chard (leftover from lemon & garlic chard leaves)
700g malt pickling vinegar
1 tbsp coriander seeds
1 tbsp mustard seeds
1 tbsp clack mustard seeds
1/2 tbsp black pepper corns
100g caster sugar
15g fine sea salt
Add the vinegar, sugar and salt to a saucepan and place over a medium heat
In a separate frying pan, add all of the spices and place over a medium heat. Keep heating the spices until the oils are released and there’s a lovely scent of warm spices. A good indicator that this is happening is when the mustard seeds start to jump out of the pan!
Add the spices to the vinegar pan and bring to a simmer (if it isn't already). Stir through, remove from the heat and allow to cool to room temperature
Cover the chard stems in the vinegar, seal and leave for a minimum of 7 days before serving
Did you know?
The name chard comes from the French word carde, which refers to the cardoon, or artichoke thistle. The plant came to be known as Swiss chard as a way to differentiate it from native spinach