Pickled Swiss Chard Stems
Ingredients
- 3 cups Swiss chard stems (1–2 bunches), chopped
- 3 large shallots, thinly sliced
- 2-inch piece of ginger, cut into 9 slices
- 3 cloves garlic, sliced
- 1½ teaspoons coriander seeds
- 3 tablespoons Hobo Jim’s “Hair of the Dawg” hot sauce (available at many local food co-ops and farmers markets)
- 2½ cups distilled white vinegar
- 2 cups sugar
Instructions
- Divide the Swiss chard, shallot, ginger, garlic, coriander and hot sauce among 3 pint-size jars. In a separate bowl whisk the vinegar and sugar together until the sugar has dissolved, 1–2 minutes. Divide the vinegar mixture among the 3 jars, then use a chopstick or spoon to mix the contents. Put a lid on each jar and place them in the refrigerator for 2–5 days. Adapted from Bon Appétit
