Sriracha Fridge Pickles
I have become very fond of fried cabbage over the past several months. But as much as I love this side dish, even I have it admit that it is not the most exciting looking food ever plated. So I thought I would brighten them up with some Swiss Chard. Swiss Chard it is a very colorful “green”in reds and yellows. And it is tasty too. As I was figuring out how to prepare them for inclusion in my dish, I found this interesting refrigerated stem pickle recipe and gave it a try. It is actually very tasty too.
Swiss chard stems, chopped
1 cup distilled white vinegar
2 cups sugar
1/2 onion, thinly sliced
3 tablespoons Sriracha
1/2 teaspoon celery seeds
- Wash and drain stems. Place in a sealable container.
- In a separate bowl mix vinegar and sugar, then stir i onions, Sriracha, and celery seeds.
- Pour the mixture from the bowl over the chopped stems, using 3 cups liquid for every 1 1/2 cups chopped stems. The stems should be completely covered by the mixture.
- Throw it in the refrigerator for a few days, and you’ve got the ultimate refrigerator pickles.
The batch I made tasted great right out of the jar but I image it would be really good on omelets, salads or as a topping for a cup of Cottage Cheese as well. It has a earthy, sweet tang and a wonderful crunch.