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These are soooo good.  I think this is a Bon Appetit recipe, modified, because I only had part of the ingredients.

I also took the picture in the rain.  See what I do for you?

Ingredients:

stems from one bunch of chard

2/3 cup generic, store-brand white vinegar

1 cup sugar

1 teaspoon caraway seeds (McCormick single-ingredient spices are gluten-free–and, “No, they’re not paying me.” This is not (yet) a for-profit blog.)

1/2 teaspoon dill weed (Normally, you use dill seed for pickles, but, it’s what I had, and apparently dill weed–it looks like little fibers–will work for pickles, too.)

Kitchen apparatus:

2-5 quart pan for boiling water

1 quart Tupperware container or any non-reactive container with a cover. (A Ball’s canning jar would work fine, but you can also use Tupperware, if that’s what you have.)

tongs

stove

knife for cutting chard

cutting board

measuring cup

Directions:

Bring two quarts of water to a boil in a pan, by turning the heat almost to, “High”.  (This is about the 8th mark on an electric stove. That may, or may not, be a joke.) Separate the chard stems from the chard and scrub them under cold water, making sure to remove any dirt, setting aside the chard for whatever you were going to do with chard. (That *is* a joke, but chard makes good sandwich wraps.) Chop the stems into two to four inch pieces, about the size of small pickles. When the water is boiling, drop the chard stems in the boiling water for at least five minutes.  (They’ll still be crunchy enough that a certain person ate one and said, “Mmmm….fiber.”)  When the chard stems have boiled for at least five minutes, remove each chard stem and put it into your tupperware. Pour the vinegar, sugar, and spices into the tupperware container, over the stems. Put the lid  on and shake the container, to mix the ingredients. Refrigerate for at least 24 hours. These will last in the refrigerator for about seven days. These are so yummy, the picture is all that was left after three days.

Cost: About .75 cents for the whole recipe, not counting the chard stems.

(I don’t normally eat chard stems, and neither do you.)