Makes one 12-oz jar

• Swiss chard stems, cleaned & sliced to fit jar
• 1 cup white vinegar
• 1/4 cup sugar (I used agave nectar)
• 2-3 garlic scapes, slit (kept whole) & chopped
• 3 tablespoons Sriracha
• 1/2 teaspoon celery seed

Mix vinegar, sugar, Sriracha, and celery seeds; set aside. Place whole garlic scapes in jar, then chard stems; fill the center with any small bits of stem and chopped scapes. Pour vinegar mixture over stems, seal, and refrigerate for at least 24 hours for flavor saturation. Enjoy as a cool snack or BBQ accompaniment!

tags: vegetarian, vegan, pareve

source: WFCF adapted from http://www.bonappetit.com/recipes/2011/06/sriracha-fridge-pickles