Pickled chard stems

Chard is pretty much two veg in one - the stiff, crisp central rib and the iron-y green leaf. If you plan to use the leafy part as leafy greens, this is my favourite way of enjoying the crunchy stems. It’s delicious the day after it’s made and even better after a week. If you use one of the coloured chards, such as rainbow, it will colour the vinegar beautifully.