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Savory Swiss Chard Stem Preserves Recipe

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4.1 from 15 reviews

Great Grandma Ida Ell’s Swiss Chard Stem Relish is a flavorful, tangy relish made from chopped Swiss chard stems, celery, onions, and red pepper, combined with a spiced mustard-turmeric curry sauce. This relish is simmered to combine all flavors and thickened with cornstarch, perfect as a condiment or preserved through canning for year-round enjoyment.

Ingredients

Vegetables

  • 4 cups Swiss chard stems (about 1 quart)
  • 2 cups celery stalk (about 1/2 quart)
  • 4 cups onions (about 1 quart)
  • 1 red pepper

Relish Seasoning and Sauce

  • 1 1/2 tablespoons kosher salt (or 1 tablespoon table salt)
  • 1 cup vinegar
  • 1 1/2 cups water (or enough to cover)
  • 2 cups sugar
  • 1/4 cup corn starch (can substitute arrowroot or tapioca starch)
  • 1 tablespoon dry mustard
  • 1/2 tablespoon turmeric powder
  • 1/2 tablespoon curry powder

Instructions

  1. Prepare the vegetables: Separate the leafy parts from the Swiss chard stems, saving the leaves for another dish. Chop the Swiss chard stems, celery, onions, and red pepper into roughly 1/2-inch pieces or your preferred size, as this will affect the relish’s texture.
  2. Salt and pre-ferment: Place the chopped vegetables in a large bowl, add the salt, and mix well. Let the mixture sit for one hour so the salt can draw out liquid and help pre-ferment the vegetables. Afterward, rinse the vegetables thoroughly in cold water and drain well.
  3. Cook the vegetables: Transfer the rinsed vegetables to a large pot. Add the vinegar and enough water (about 1 1/2 cups) to cover the vegetables. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for 10 minutes.
  4. Prepare the sauce: Meanwhile, in a mixing bowl, combine the sugar, cornstarch, dry mustard, turmeric powder, and curry powder thoroughly to create the sauce ingredients.
  5. Incorporate the sauce: Use a ladle to remove about 2 cups of the hot cooking liquid from the pot with the vegetables and whisk it into the sauce mixture until smooth. Pour the sauce back into the pot with the vegetables, stirring continuously to prevent lumps.
  6. Thicken the relish: Simmer the combined mixture for 2 to 3 minutes, stirring frequently, until it thickens to the desired consistency.
  7. Cool and store: Remove the pot from heat and allow the relish to cool to room temperature. Refrigerate for immediate use or follow canning instructions in the notes to preserve the relish for winter storage.

Notes

  • If you plan to can the relish for longer preservation, sterilize jars and lids before filling and process in a boiling water bath for 10 minutes, adjusting for altitude as needed.
  • The leafy Swiss chard parts can be saved for sautéing or adding to soups and stews.
  • You can substitute arrowroot or tapioca starch for cornstarch if preferred.
  • Adjust the size of chopped vegetables to control relish texture, smaller for a finer relish or larger for chunkier consistency.

Find it online: https://bitezly.com/savory-swiss-chard-stem-preserves-recipe/