Step 1
Place the chopped chard stems in a glass bowl or large mason jar and set aside.

Step 2
Toast the brown mustard seeds in a saucepan for about 1 minute. Add the vinegar, water, honey and salt. Bring to a boil. Reduce heat to low and simmer until the honey has dissolved, about 3 minutes. Remove the pan from the heat, add the peppercorns and let the brine cool for about 10 minutes.

Step 3
Pour the brine over the chopped chard and cover the jar with a secure lid. Refrigerate for at least 4 hours before enjoying.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.