Swiss rainbow chard pickle

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Chard pickle

The rainbow pickle

Most of discard the parts of vegetables and fruits which can be cooked and preserved , as they have nutritional value .  Most of Most of discard the parts of vegetables and fruits which can be cooked and preserved , as they have nutritional value .  Most of use the cauliflower and discard the stems which. Can be used in stews or  for cooking  and watermelon we eat the fruit discard the seeds ans skin which can be used


swiss chard stems are also used for pickling .It is rather tart and sharp tasty tangy  pickle

I tasted this pickle the first time when I was 19 , during my holiday to Switzerland .I was staying with my Freinds aunt who use to make this pickle and once she served them along fresh burgers she had made . This is hew recipe I am sharing on this blog , of course wit h few alterations .

Swiss chard stem pickle

Chard pickle

By Monish Gujral Published: June 28, 2020

  • Yield: 2 cups

Quick easy chard stem recipe - Tangy and sharp Serve with salads, burgers or steaks .you will enjoy



  1. In large saucepan, bring vinegar, sugar, salt, cumin seeds, sriracha , yellow mustard seeds , celery seeds , peppercorns, garlic and 1/2 cup water to boil over high heat. Stir in Swiss chard stems and red onion . Remove from heat. Fit the chard stems into the Jar and pour over the vinegar mix leaving 3/4 inch place on top Tap the jar top remove any air bubbles Cover with lid; screw on band. Let cool for 20 minutes. Refrigerate for 48 hours before serving.Last for about a month
    Chard pickle

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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