Pickled Chard Stems

These are quick pickles and not meant to be kept a long time. If you want to can them, check out the USDA complete guide to home canning. I'd say it's best to eat them within a few months, as they'll fade the longer they're kept. You can vary the recipe by using rice vinegar or white wine vinegar, although I wouldn't use anything too fancy because the spices and other flavors will overpower it. The chile adds a bit of heat but you can skip it if you want to.

Servings servings

Swiss chard stems from one large bunch, about 12 ounces (340g) stems, washed
1 Thai chile, fresh or dried, split lengthwise (optional)
2 cloves garlic, peeled and sliced thinly
1 teaspoon mustard seeds
1/2 teaspoons fennel seeds
2 cups (500ml) white vinegar
1 cup (250ml) water
1/3 cup sugar
3 1/2 tablespoons kosher or coarse white sea salt

Trim the chard stems of any bits of leaves and put them in a large jar that has a lid (mine was about 1 quarts/2l) along with the split chile (if using) and sliced garlic.
Toast the seeds in a skillet, stirring them frequently over medium to medium-high heat, until they're fragrant, which will take just a few minutes. Set aside.
In a small, nonreactive saucepan, heat the vinegar, water, sugar, and salt, stirring until the sugar and salt are dissolved. Remove from heat and let the brine cool 5 minutes, stirring a couple of times as it cools.
Pour the brine into the jar, add the seeds, and cover it. Let it sit at room temperature for about an hour, agitating the jar every so often. If after an hour, if some of the stems aren't submerged in the brine, open the jar and press them down, so they are. Refrigerate the Swiss chard stems for about one week before eating them.

Notes

Serving: These pickles are very good with charcuterie (smoked or cured meats), or pâté, as shown in the post. They can also be slivered and used as part of a rice bowl, on sandwiches, or anywhere else you'd serve pickles.