Ingredients

2 bunches rainbow Swiss chard stems, cut into matchstick pieces

1 cup sugar

1 cup water

3 cups rice wine vinegar

1 tsp salt

1 tsp black peppercorns

1 tsp coriander seeds

1 red beet

Preparation

  1. In large saucepan, combine all ingredients except the chard stems. Bring to a boil, remove from heat, and strain.

2.Pour strained pickling liquid over chard stems. Let sit at room temperature for 1 hour to cool. Cover and refrigerate.

Please note: these pickles are not preserved, but can be stored in the refrigerator, covered in the liquid, for several weeks.