Pickled Chard Stems

Adapted from David Lebovitz

12 oz Chard stems cleaned, trimmed and placed in a large jar with a lid

2 cloves garlic, peeled and sliced thinly

1 1/2 teaspoons mustard seeds and fennel seeds – Toasted until fragrant

2 cups (500ml) white vinegar

1 cup (250ml) water

1/3 cup sugar

3 1/2 tablespoons kosher or coarse white sea salt

  1. In a small, nonreactive saucepan, heat vinegar, water, sugar, and salt, until dissolved. Remove from heat and let the brine cool 5 minutes.

  2. Pour the brine into the jar, add the seeds, and cover. Let sit at room Temp about an hour, agitating every so often. If some of the stems aren't submerged in the brine, open the jar and press them down, so they are. Refrigerate one week.

Alison Bjerke-Harvey