Pickled Swiss Chard Stems

• 1 pound chard stems (from about 4 bunches), cut into 4" lengths
• 1 small shallot, thinly sliced
• 1/4 cup kosher salt
• 2 tablespoons brown mustard seeds
• 1 tablespoon caraway seeds
• 1 cup unseasoned rice vinegar
• 1/2 cup sugar

1. Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
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.
3. 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.
4. DO AHEAD:
5. Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 lb.). Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1"-piece peeled turmeric or ginger, thinly sliced.
6. Use the same salting method and brine, but instead of chard stems and shallot, use 1 lb. 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.

chard stems, shallot, kosher salt, brown mustard seeds, caraway seeds, rice vinegar, sugar

Taken from www.epicurious.com/recipes/food/views/pickled-swiss-chard-stems-51175630 (may not work)