Pickled Rainbow Chard Stems
My friends John and Natasha have copious amounts of stunning (!) Rainbow Chard that they've been sharing with me in trade for eggs, soup, jam, dried citrus, what-have-you. It makes me crazytown happy cause their produce is freaking beautiful and delicious. But there are weeks it's hard to make it through it all (note: chard + eggs = freaking awesome). Stoked to find a use for the stems; the leaves went into this soup.
Cut the stems to fit the jar. Made a pickling juice out of white vinegar, Sriracha, sugar, coriander seeds. The original recipe called for celery seed, but I'd just run out. Hopefully the substitution won't suck. We'll find out in a couple of days.
Iris de Ment My Life