Pickled chard stems

Recipe from Ed Kenney, Bon Appetit. Photo by Cedric Angeles

Recipe from Ed Kenney, Bon Appetit. Photo by Cedric Angeles

Ingredients

  • 1 lb Imperfect chard stems (from about 4 bunches),

  • 1 small shallot, thinly sliced

  • 1/4 c kosher salt

  • 2 Tbsp  brown mustard seeds

  • 1 Tbsp caraway seeds

  • 1 c unseasoned rice vinegar

  • 1/2 c sugar

Preparation

  • Cut chard stems into 4-inch lengths

  • Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.

  • Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.

  • Pack chard stems, shallot, and toasted seeds into two 16-oz. Jars.

  • Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.