Mangold canned

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Mangold canned


Chard 4 large plants
Water 1.5 l
Sugar 75 g
Salt 75 g
Apple cider vinegar 150 ml
Additives - any: beets, apples, carrots, garlic, onions, parsley, vegetable fines, dill, cilantro, etc. taste
Horseradish root as thick as a little finger 5-7 cm in each jar of leaves
Seasoning for Korean Salads 1 tsp in each jar
Garlic 1-2 large teeth in each jar

Cooking method

  • Soak the chard for 15 minutes in a large amount of water (it is not necessary longer, the cuts are soaked, shaggy and look unaesthetic, they have to be pruned), rinse the inner U-shaped part of the stems with a foam sponge or a fine brush, separate the stems from the leaves.
  • Stems cut into pieces slightly shorter than the height of the can in which we will preserve them. The height of the petioles should be less than the height of the jar by 1-1.5 centimeters, approximately on the "shoulders" of the jar, so that the petioles are completely immersed in the marinade. Steam the jars, fill the stand with petioles, put garlic, vegetable and green additives (I laid all that garden trifle that was no longer destined to ripen - they bloom at the end of October like crazy eggplants, bell peppers, even cherries ...) pour boiling water and leave under boiled lids for 20 minutes. Boil the marinade, add vinegar to it, drain the water from the jars, pour into each almost a full teaspoon with a slide of seasonings for Korean salads, pour the marinade, roll up, turn over, wrap.
  • Leaves chop (like sorrel). Steam the jars, put a piece of beet cut into thin strips on the bottom, a whole piece of horseradish root, garlic, pour in each jar almost a full teaspoon with a slide of seasonings for Korean salads, push Swiss chard leaves tightly, pour marinade, put on sterilization (I sterilize in advance heated airfryer 4 half-liter jars for 10 minutes), take out, add boiling marinade, roll up, turn over, wrap up.

The dish is designed for

4 + 4 half-liter cans

Time for preparing:

2 hours

Cooking program:

sterilize where convenient


I love Swiss chard very much. In the summer I cook from it Cold soup, green salads. In the same place, in the subject, I regretted that they did not eat or grow it practically. And she doubted whether to exhibit the recipe for its canning. But I decided to put it up: little by little, this leafy beet is "becoming fashionable" (although there are very few recipes with chard on the Internet) ... But even if you don't look back at fashion, I advise and I advise again: grow, eat, cheer up your home - it is immensely useful :

"The benefits of chard

The benefits of chard are evidenced by the content of a huge amount of vitamin K in its composition, as well as other useful substances such as sodium, magnesium and potassium. This tasty and at the same time medicinal plant is useful for people with diabetes, obesity, anemia and kidney stones. By the way, chard juice, which is mixed with honey in equal proportions, is an excellent tonic for colds.

The benefits of chard are beyond doubt, since with its regular use, insoluble salts are removed from the body, liver function improves and immunity increases
"(these are words from the site
and at the same time delicious!

Long white petioles are of constant interest at the table. Advanced guests will certainly ask: is it asparagus? .. Although it is absolutely different. Even more advanced ones answer them: no, it's rhubarb. They try it first: no, not rhubarb, sweet and sour taste, crunch, pungency. And soon, soon the next jar is laid out in a salad bowl ...Canned petioles, cut in any salad, are good: they do not have the same neutral taste as peas, and are not as brightly salty as cucumber, and more spicy. You can use any other marinade, the base of this marinade is from Admin: like this; for my taste, it is optimally balanced salt-sugar-vinegar, thanks to her again and again.

I put the leaves in the soup - a half-liter jar in a two-liter saucepan. The husband loves to eat just like that, with meat and fish, adding a few drops of olive oil, for some reason he calls "this sea kale". Although it doesn't look like it at all ...

Great recipe, Tatyana, Thank you!
My mother grows chard, both a red-leaved form, and just a green one, without red veins. Swiss chard in summer salads is very tasty - juicy, sweetish stems (we had no pungency, just a sweet beet-herbal taste), bright aromatic greens.
In the summer we also wrapped meat + sauce + vegetables in Swiss chard. It turned out something like a green envelope with a delicious filling. And very smart!
And yes, my mother was very worried that we did not have time to eat chard, but it was growing again, and there was no more room in the freezer. Now I would advise her to pickle the stems, and freeze the green part for dolma.
Tatyan, as a lover of Swiss chard, I advise you to try dolma with it - yummy!
TATbRHA, How interesting ! It's a pity, it's too late for canning ... although you won't find chard in the daytime with fire, anyway - bookmark it! Until the first opportunity
Tatyana, thanks for the recipe and very on time, dug up the chard today, we have a frost of -5, dug some of it in the greenhouse, and didn't know how to save the rest, we didn't get accustomed to ice cream and dried, and didn't try to pickle.
Tricia, here's a clever mom! You can preserve the leaves and whole, overlapping with a "jack", twisting tightly. And then cabbage rolls and dolma ...

TS06101964, just about, that's why I was so late with the recipe that I pull until the very frost ...

What an original recipe, it will be very tasty in winter Tanyusha, THANK YOU!!!
TATbRHA, well, finally there is a reason to plant Swiss chard! : goody: And then everyone says that the plant is stupid ... I planted it somehow and successfully pulled it out and threw it away - I didn't go ... And your method will definitely find lovers in our family!
Another question: in what mode do you sterilize cans in the AG?
First, I warm it up for 10 minutes at a maximum temperature of 250 * C, then I put the cans and the same temperature for the right time. I probably have the simplest airfryer, without modes ...
Tanya, I don't plant chard, but for the sake of this recipe I will definitely plant it! Thank you!
Mangold is a favorite vegetable in my garden. I have been planting him for 5 years. I love the Scarlet variety, by the fall it is so elegant, it will decorate any flower bed. All summer we eat salad with young leaves, I make dolma from leaves. For the winter, I cut the petioles and put them in the freezer, and fermented the leaves whole, like cabbage. I will make dolma and add it to the soup. I am always glad to new recipes with chard, I am happy to take your recipe to bookmarks. Thank you.
Tatiana, thank you. I have a Hotter, there the jar is drawn at 150 degrees. But for some reason I do 180 more often, I am reinsured, or something ... Therefore, I consult with everyone, maybe it is not worth increasing the temperature. And chard is already on the list for ordering.
Oh, I love chard too! This year, I just didn't plant. And I didn’t even know that it could be preserved. bookmark!
How good, dear girls, that I was wrong; what we sow, grow, eat and love chard !!!

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