Pink Peppercorn Pickled Swiss Chard Stems

🧂 Ingredients

• 1/4 red onion

  diced
• 10 swiss chard stems

  about 1 cup sliced
• 1/2 tsp salt
• 1/4 cup apple cider vinegar
• 1/4 cup white vinegar
• 1 tbsp pink peppercorns
• 1 tsp coriander seeds
• 2 tbsp coconut palm sugar

Instructions

• 1 Slice swiss chard stems, toss with salt and set aside.
• 2 Meanwhile in a small saucepan toast coriander seeds until fragrant (about 1
  minute) add apple cider vinegar, white vinegar, and coconut palm sugar. Bring to
  a boil, reduce heat to a simmer and cook until sugar dissolves.
• 3 Allow to cool.
• 4 Combine sliced onion with swiss chard stems in a jar. Pour vinegar mixture
  (brine) over stems.
• 5 Refrigerate overnight, or ideally for 24 hours before eating.
• 6 Enjoy over salads, grains, or on their own as a briny snack.

Nutrition Info