Pickled chard stems
1 lb Imperfect chard stems (from about 4 bunches),
1 small shallot, thinly sliced
1/4 c kosher salt
2 Tbsp brown mustard seeds
1 Tbsp caraway seeds
1 c unseasoned rice vinegar
1/2 c sugar
Cut chard stems into 4-inch lengths
Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.
Pack chard stems, shallot, and toasted seeds into two 16-oz. Jars.
Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.