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Learn How to Pickle Rainbow Chard With Lucy Mora

Rainbow chard (also known as silverbeet) is frost tolerant and can be sown all year round, making it a perfect choice for those in the southern hemisphere unsure where to start with their own kitchen garden.

Read on for a recipe for pickled rainbow chard from The Kitchen Garden by Lucy Mora.

Image: rainbow chard (also known as silverbeet). Illustration by Lucy Mora.

Pickled Rainbow Chard

Makes 2-3 medium preserving jars


Pack washed chard into sterilised glass jars along with dill and garlic.

Put 250 ml (1 cup) of water in a medium saucepan and add vinegar, peppercorns, mustard seeds, chilli flakes, salt and sugar. Bring to a boil and simmer until sugar and salt has dissolved.

Carefully pour the hot brine over the chard. Let jars cool to room temperature.

Seal jars and refrigerate for at least 3 hours before serving. Use within 3 months.


3 cups rainbow chard stalks, chopped

2 large sprigs of dill

1 small garlic clove, thinly sliced

250 ml (1 cup) water

250 ml (1 cup) white vinegar

1 tsp black peppercorns

1tbsp yellow mustard seeds

1/2 tsp dried chilli flakes

2 tsp kosher salt or any salt without iodine

1 tsp granulated sugar

The Kitchen Garden by Lucy Mora is available now.

AU $45

Posted on July 6, 2022