Yields 2 (16-ounce jars)

24 Bright Lights® Swiss chard stems, cut into 4-inch pieces, leaves reserved
1/2 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 jalapeño, sliced
4 cloves garlic, thinly sliced
for another use
2-1/2 cups water
1-1/2 cups white vinegar
1-1/2 cups sugar
1 teaspoon salt

1. Place chard stems in jars. (They should be cut 1/2-inch shorter than the jars.) Divide celery seed, mustard seed, jalapeño, and garlic evenly into 2 (16-ounce) mason jars.
2. In a medium saucepan over high heat, bring water, vinegar, sugar, and salt to a boil. Pour mixture into jars and let cool.
3. Cover with lid and refrigerate a minimum of 2 days before serving.