Pickled Chard Stems

Ingredients

• about 1 cup chopped chard stems (any color)
• salt
• 2 teaspoons brown mustard seeds
• ¼ cup white wine vinegar
• ¼ cup rice vinegar
• 3 tablespoons raw cane sugar
• optional - ½ a sliced shallot
• optional - a few pink peppercorns

Instructions

1. Chop your chard stems and sprinkle them with salt. Set aside.
2. Toast the brown mustard seeds in a small saucepan for a minute or so (don't let them burn). Add the vinegars and sugar. Bring to a boil, then reduce to a simmer. Stir until the sugar is dissolved. Remove pan from heat and let the brine cool.
3. Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.
4. I like to top mine on salads or in rice (or quinoa) bowls.