Pickled Rain­bow Chard

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Pick­ling adds pop to fresh foods, es­pe­cially Swiss chard stems. In this easy fridge method, sweet meets tart and it all bal­ances out overnight.

—TASTE OF HOME TEST KITCHEN

PREP: 10 MIN. COOK: 5 MIN. + CHILL­ING MAKES: 8 SERV­INGS 2 bunches rain­bow Swiss chard 1 small onion, halved and sliced 2 tsp. mixed pick­ling spices ¹₂ tsp. cel­ery seed ¹₂ tsp. mus­tard seed 1 cup sugar 1 cup cider vine­gar ¹₃ cup wa­ter

1. Trim leaves from Swiss chard; save for an­other use. Cut the stems into 2-in. pieces; place in a large heat­proof non­re­ac­tive bowl. Add onion, pick­ling spices, cel­ery seed and mus­tard seed.

2. 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.

1 SERV­ING 48 cal., 0 fat (0 sat. fat), 0 chol., 211mg sod., 11g carb. (8g sug­ars, 2g fiber), 2g pro.

To make your mixed own pick­ling fol­low this spices, easy recipe: tas­te­ofhome.com/ recipes/home­made­pick­ling-spice

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