Ingredients:

• 2 Tbs pickling spice
• 3 C red wine vinegar or apple cider vinegar or champagne vinegar
• 1 tsp whole peppercorn
• 1/2 a lemon juiced
• 4 strips of lemon zest
• 3 tbs white sugar
• Swiss chard stems, cut in bite sized pieces

Directions:

1. Combine all ingredients, except Swiss chard stems, in pot. Boil for 3 min. Remove from heat and let sit for 10 min.
2. Pour boiled liquid over Swiss chard stems. Be sure all stems are immersed in the liquid. Cover tightly and let sit at room temperature for 1 hr.
3. Store in fridge for a month.