Swiss Chard for Winter
A very healthy, vitamin-rich preserve! Swiss chard, also known as leaf beet, resembles spinach. For winter, it’s prepared using stems and leaves - white, yellow, green, or red, depending on the variety. A vibrant and nutritious vegetable!
Updated : 17 November, 2025
Easy
About 30 min.
Ingredients
10
Chard
500 milliliters
Water
0.5 tablespoon
Sugar
1 tablespoon
Salt
6
Peppercorns
0.5 teaspoon
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If you use Swiss chard with multicolored stems, it will look very bright and appetizing in the jars.
Step 2
Wash each leaf and stem thoroughly to remove all dirt and dust. This is important since the preserve is made without sterilization - both the chard and the jars must be perfectly clean. Separate the leaves from the stems.
Step 3
Rinse the leaves again under running water.
Step 4
Chop the chard into small pieces. If the leaves are large, stack two or three together and cut them lengthwise in half.
Step 5
Then cut each half lengthwise again into two parts.
Step 6
Finally, slice crosswise into small pieces.
Step 7
Place the chopped chard into a saucepan (preferably with a thick bottom). Cover with a lid and set over low heat.
Step 8
Simmer, stirring occasionally, until the leaves change color and reduce in volume by half.
Step 9
Wash the jars and lids thoroughly, then pour boiling water over them. Place the chard stems in a separate jar.
Step 10
Divide the cooked leaves into small jars.
Step 11
Prepare the marinade: pour water into a saucepan, add peppercorns, salt, and sugar. Bring to a boil over high heat and let simmer for about a minute until everything dissolves. Pour in the vinegar and remove from the heat immediately.
Step 12
Pour the boiling marinade to the top of each jar.
Step 13
Seal the jars tightly, turn them upside down, and wrap in a warm blanket or towel. Leave until completely cooled.
Step 14
Marinated Swiss chard stems are delicious as a snack on their own.
Step 15
The marinated leaves can be used in salads or added to soups.
Author note
Share the recipe
