Pickled Swiss Chard Stems

Directions

1. 1.

   Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.

2. 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. 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. 4.

   DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.

5. 5.

   Pickled Green Papaya 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. Pickled Banana Chiles 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.