A Fool for Pickled Chard

I finally got around to pickling chard stems again last week, when I needed to dig out several big Swiss chard plants so I could start next year’s garlic crop in a raised bed. These plants were of the Bright Lights variety, with its assortment of beautiful yellows, pinks, and reds.

Bright Lights first proved me a fool me last spring, when the plants had grown about two inches tall. I had expected to find all the various colors on a single plant, as with a capsicum plant whose fruits change according to individual timetables from green to yellow to orange. Not so with the chard. I found some seedlings with yellow stems, and others with pale pink, beet-red, or white stems. Obviously, a farmer sells a multicolored bunch of chard by banding together stems from various plants. Someone with a very small garden who wants multicolored chard may have to choose one color for herself and share other seeds or seedlings among her friends, with the hope that they can trade full-grown stems later on.

Bright Lights turned out to be just as stringy as plain old white-stemmed chard. I was fooled again in the kitchen as I pulled off the strings; as with most rhubarb varieties, the color on those pink, yellow, and red stems is only skin deep, and much of it comes off with stringing. My Bright Lights had dimmed before the pickling began.

I made the pickle as in my prior post on this topic, except in a quart jar this time. The next day I thought I would take a picture of the pretty jar, but now, strangely, the contents appeared uniformly pink. Tipping the jar, I saw that the top ends of the chard stems were all the same color, a very pale pink. Fooled again! The chard had given up its color to its pickling liquid. I might as well have pickled a jar full of white-stemmed chard and slipped in a small slice of beet.

Bright Lights chard in all its lovely colors is still growing strong in the main garden. Until the rains drown the plants or the cold rots them, I’ll search for other ways to bring their beauty to the table.

Sauerkraut Tips

If you mostly eat your kraut cold, don’t can it; just store it in the refrigerator or another cool place. A cellar, outbuilding, or porch may suffice, depending on the time of year and on your climate. Uncooked kraut retains its vitamin C and live microbes that can aid digestion.

If you can your kraut, use the low-temperature pasteurization method. Put the covered jars into a canner of water heated to between 120 and 140 degrees Fahrenheit, and continue to heat the water until it reaches 180 degrees. Maintain the temperature between 180 and 185 degrees for 30 minutes, and then remove the jars. This method helps keep the kraut from softening and also helps prevent the loss of liquid that’s so common with boiling-water processing as well as pressure canning.

Always thoroughly dry your washed crock, and especially the stoneware weights, in the sun.