Chard stems (leaves removed)
½ cup water
1 cup vinegar (any kind will do, I like a combo of white wine and apple cider)
3 tablespoons salt
2 tablespoons sugar
2 smashed garlic cloves
1-3 teaspoons seasoning of your choice (what flavor do you want? Red pepper flakes create a spicier pickle, rosemary, thyme, and caraway seeds, mustard seeds are also good here, but you can be as creative as you want!)
Blanch the chard stems in a pot of boiling water for about 1 minutes. Drain the stems and place them in ice water to stop them from cooking any more!
Add all ingredients to a small pan and bring to a boil (you want the sugar to dissolve!).
Pack the chard stems tightly in a jar, Tupperware, or whatever container you have that has a tightly fitting lid. Let your liquid cool for about a minute and then pour over the packed stems. Let the stems brine for a few hours in the fridge before eating. They will keep for a week or two!