Pickled Rainbow Chard Stems – vomFASS Madison University Avenue

Ingredients

• One large bunch of rainbow chard stems cleaned and cut to fit into mason jar, about 3/4 inch from the lip
• 1 cup water
• 1 cup vomFASS Grape Vinegar
• ¼ cup sugar
• 1½ tsp salt
• 1½ Tbsp sriracha
• ¼ tsp celery seed, divided
• ½ tsp black peppercorns, divided
• ½ tsp yellow mustard seeds, divided
• 2 cloves garlic, divided