RECIPE: Pickled Chard Stems

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!