Pickled Swiss Chard Stems

Preparation

1. Chard Stems and Seasoning

   Step 1

   Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.

   Step 2

   Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.

   Step 3

   Pack chard stems, shallot, and toasted seeds into two 16-oz. jars.

2. Brine

   Step 4

   Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.

   Step 5

   DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.

3. Variations

   Step 6

   Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 pound). Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1-inch-piece peeled turmeric or ginger, thinly sliced.

   Step 7

   Use the same salting method and brine, but instead of chard stems and shallot, use 1 pound fresh banana chiles (cut a long slit in each pepper to allow brine to penetrate) and 1 sliced peeled carrot. Omit mustard and caraway seeds, and use 1 garlic clove.