""We use tons of Swiss chard at the restaurant, and we pickle the leftover stems." —Doug Flicker, Piccolo, Minneapolis..."
INGREDIENTS
•
Swiss chard stems, chopped
•
1 cup distilled white vinegar
•
2 cups sugar
•
1/2 onion, thinly sliced
•
3 tablespoons Sriracha
•
1/2 teaspoon celery seeds