A simple little recipe that uses an otherwise throwaway bit, swiss chard stems. Pink peppercorn pickled swiss chard stems are super yummy on top of a salad, as a condiment for a sandwich, or just on their own as a crunchy, salty snack.
Slice swiss chard stems, toss with salt and set aside.
Meanwhile in a small saucepan toast coriander seeds until fragrant (about 1 minute) add apple cider vinegar, white vinegar, and coconut palm sugar. Bring to a boil, reduce heat to a simmer and cook until sugar dissolves.
Allow to cool.
Combine sliced onion with swiss chard stems in a jar. Pour vinegar mixture (brine) over stems.
Refrigerate overnight, or ideally for 24 hours before eating.
Enjoy over salads, grains, or on their own as a briny snack.