Ingredients:

  • 1 lb Swiss chard stems, trimmed and sliced into 2-inch batons
  • 1/2 tsp salt
  • 1 cup white distilled vinegar
  • 1/2 cup filtered water
  • 1/4 cup granulated sugar
  • 1 tbsp pickling salt
  • 3 cloves garlic, smashed
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red chili flakes
  • 1 sprig fresh thyme

Instructions:

  1. Clean the stems thoroughly to remove any grit, slice them into uniform 2-inch lengths, toss with 1/2 tsp salt in a bowl, and let sit for 10 minutes to draw out excess moisture.
  2. In a small saucepan, combine the vinegar, water, sugar, and pickling salt. Bring to a rolling boil over medium-high heat, stirring until sugar and salt are fully dissolved, then remove from heat immediately.
  3. Divide the smashed garlic, mustard seeds, peppercorns, chili flakes, and thyme evenly between two wide-mouth pint-sized Mason jars.
  4. Pack the chard stems tightly into the jars, leaving about 1/2 inch of headspace.
  5. Pour the boiling brine over the stems until they are completely submerged.
  6. Seal the jars and let them cool on the counter for 30 minutes before transferring them to the refrigerator to chill for at least 2 hours.