Pickled Swiss Chard Stems

Ingredients

• 2 tablespoons brown mustard seeds 
• 1 tablespoon caraway seeds 
• 1 pound swiss chard cut into 4" lengths (from 4 bunches)
• 0.3 cup kosher salt 
• 1 small shallots thinly sliced
• 0.5 cup sugar 
• 1 cup rice vinegar 

Equipment

• frying pan
• sauce pan
• colander

Directions

1. Toss chard stems, shallot, and salt in a colander set in the sink.
2. Let stand 1 hour. Rinse and drain well.
3. Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes.
4. Let seeds cool.
5. Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly.
6. Pour brine into jars.
7. Let cool slightly, then cover and chill.
8. DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
9. Pickled Green Papaya
10. 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
11. 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.