If you have cucumbers and vinegar, you can have quick pickles in 15 minutes flat (plus an overnight in the fridge).
Make the most of leftover Swiss chard stalks by pickling them! Snack on the pickled stalks whole, or chop them up and add to salads, fried eggs, or any dish that could use a sour condiment.
This play on Portuguese caldo verde swaps kale for chard for a springtime version of the smoky soup.
Instructions Get more easy quick pickled recipes here
Don't let the rind go to waste!
