Pickled Green Stems


Pickled Green Stems

Pickled Green Stems recipe

Pickled Green Stems recipe

These pickled green stems add bite and piquancy to salads, sandwiches and flat breads.

Makes 1 x 500ml jar of pickled greens.


  • 100g of kale, Tuscan kale, English spinach, choy sum, silverbeet stems or rainbow chard stems
  • 1 cup/ 250 ml rice wine vinegar
  • ½ cup/ 125 ml water
  • 2 tbsp caster sugar
  • 1 strip of orange zest
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds


  1. Combine the vinegar, water, sugar and aromatics in a saucepan and bring to a boil. 
  2. Place the green stems in a clean 500ml capacity jar.
  3. Pour over the boiling pickling liquid and spices and add the orange zest.
  4. Seal the jar tightly and place in the fridge. Give it a day or so for the flavours to marry. It will keep in the fridge for a couple of weeks.

Recipe by Tori Haschka & pics from Ana Zolotarev.


Ingredients for Pickled Green Stems

Kale Organic Bunch

$3.99 ea

Kale Bunch Each

$1.99 ea

Spinach English Bunch Each

$0.99 ea

Choy Sum Bunch

$1.66 ea

Choy Sum Hong Kong Bunch Each

$1.49 ea