Diane, A Broad
July 24, 2013

Rainbow Chard Quick Pickles

One of the best things about being back in LA? The farmer’s markets.

Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

Sure, there are a ton of open air markets in Paris, but a large chunk of the produce vendors get their fruits and vegetables from Rungis, a huge warehouse wholesale food market in the suburbs. This beautiful bundle of rainbow chard, on the other hand, was purchased at the Mar Vista Farmer’s Market, from a kindly gentleman from Jimenez Family Farm, who informed me that no pesticides were used in growing it — “We use bugs to kill bugs.”

Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

I used the leaves in a sausage and sweet potato soup, and was left with the vibrant rainbow stalks. So I pickled them. Waste not, want not, right?

Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

Added benefit: after a few days, the brine leeches a bit of the color out of the stalks, making the prettiest picklebacks ever.

Rainbow Chard Quick Pickles by Diane, A Broad (dianeabroad.com)

Rainbow Chard Quick Pickles

Yield: 1 pint of rainbow chard pickles and brine.

Rainbow Chard Quick Pickles


  • stalks from 1 bunch of rainbow chard
  • 3/4 cup boiling water
  • 1/2 cup rice wine vinegar
  • 6 tablespoons sugar
  • 2 1/4 teaspoons kosher salt


  1. Trim the rainbow chard stalks so they will fit vertically into a pint-sized mason jar. Remove any extraneous leaf matter. Place the stalks in the jar; it should be a tight fit.
  2. Mix the boiling water, vinegar, sugar, and salt, and stir until the sugar and salt dissolve. Pour the mixture into the jar over the chard stalks and seal tightly. Refrigerate.
  3. The pickles will be ready in about four days, and will keep for about a month.

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4 responses to “Rainbow Chard Quick Pickles”

  1. RBJello says:

    Love the colors and glad you’re enjoying the fresh produce in LA! Hope the move back went well. Miss you!

  2. BentonandTilley says:

    Delicious-o-rama! London has a lovely food market called Borough Market. I’ve been going to it regularly and many of the farms there are pesticide free, which is super nice!



  3. Laura Grai says:

    The colors in that first picture are just gorgeous! I love a good farmers market.

  4. chocolatecookiesandcandies says:

    Brilliant idea! I’d never thought of keeping the stalks and turning them into pickles. I’ve never ever seen chard in these colors too.

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