Chard Stem Pickles

Directions

1. 1
   Place the chard stalks in a jar or bowl.
2. 2
   In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar.
3. 3
   Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture.
4. 4
   Stir until the sugar is dissolved.
5. 5
   Add the salt and stir well.
6. 6
   Pour over the chard stalks, cover and refrigerate for at least 2 days before eating and for up to 2 weeks.
7. 7
   Shake the jar from time to time or, if you use a bowl, place a saucer on top of the chard stems to keep them submerged.
8. 8
   Remove from the brine with a slotted spoon to serve.