Steve Peek wrote:

If you like pickled beets, try pickling the chard stems. Just cut them the
length of you jars, pack and pickle them. The rainbow chard is very pretty
canned this way.

i'll likely do that if we have extra.
diced and added to pickled beets or three
bean salad. if we have a huge amount then
i'll try canning whole stalks in a small
batch for gifts.

we like to use the beets and three bean
salad as a topping for salads, larger pieces
don't work so well for that application.


songbird