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Naturally Pickled Leafy Greens with Onions

Yield: 1 quart


A natural leafy green and onion pickle made with a simple brine cure. It's a perfect way to use up leaves and stems of tender and sweet leafy greens.


  • Any kind of dark leafy green with stems. My favorites are beet tops, swiss chard, and kale.
  • 1/2 onion, sliced
  • filtered water
  • 2 tbls Large Granule (Kosher) Salt


  1. In a quart sized mason jar, layer beet tops, stems, and onions until filled to the top.
  2. Fill with filtered water and add 2 tbls large granule salt.
  3. Cover and shake to mix the salt throughout.
  4. Uncover, and add more filtered water to cover the contents.
  5. Store in a cool place for 1 - 2 weeks or until fermented to your liking. Throughout the 2 weeks, make sure to look over the contents and open up the lid to “burp” the jar and release the gasses created.
  6. Once fermented, store 3-6 months in the refrigerator.


This entry is related to the following products. Click on any of them for more information.
Onion, Kale, Swiss Chard, Beet, Chard, Beet Greens,

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