Ingredients
2 bunches rainbow Swiss chard 1 small onion, halved and sliced2 teaspoons mixed pickling spices1/2 teaspoon celery seed1/2 teaspoon mustard seed1 cup sugar1 cup cider vinegar1/3 cup water
Preparation
Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.
