Pickled Chard Stems
(Pazı Sapı Turşusu - Sivas - Central Anatolia)
Bunch of red Swiss chard stems, washed and cut in 1 cm long
1/4 cup red Bell peppers, cut in strips
1 cayenne pepper or 1/2 tsp red pepper flakes, optional
1-2 garlic cloves, minced with salt
For the pickling liquid:
2 cups water
1/2 cup vinegar
2 tbsp salt
1 tbsp oil
1 tbsp lemon juice
Place the chard stems, red Bell peppers, red pepper flakes and garlic into the clean glass jar.
Bring to boil water, vinegar, salt, oil and lemon juice for 2-3 minutes in a medium size pot. Turn the heat off. Put it aside to become tepid. Pour into the jar, cover the stems.
Place a heavy object on top of them. Tightly cover the jar. If you don't have any heavy object, keep the jar upside down. Keep it in a cool and humid place for 15 to 20 days.
See, How to Make Pickled Chard Stems Stir-Fry:)