Pickled Swiss Chard Stems
Good for one 8oz mason jar
1/4 cup rice wine vinegar1/3 cup apple cider vinegar or distilled white vinegar2 TBsp sugar (I used @madhavasweet coconut sugar) 3/4 teaspoon salt1/2 tablespoon @sriracha or green @tabasco (I made one of each) 1/8 teaspoon celery seed1/4 teaspoon pepper corns1/4 teaspoon yellow mustard seeds1 clove garlic
Bring vinegars, sugar, salt, and your choice #hotsauce to a boil until sugar and salt are dissolved. Add celery seed, peppercorns, mustard seeds, and garlic to the jar. Place chard stems. Pour liquid mixture over stems. Let sit until cool, cover and refrigerate. Now, here's the hard part, wait two days before eating.