Ingredients

• 1 pound chard stems (from about 4 bunches), cut into 4" lengths
• 1 small shallot, thinly sliced
• 1/4 cup kosher salt
• 2 tablespoons brown mustard seeds
• 1 tablespoon caraway seeds
• 1 cup unseasoned rice vinegar
• 1/2 cup sugar

Instructions

1. Toss chard stems, shallot, and salt in a colander set in the sink. Let stand 1 hour. Rinse and drain well.
2. Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.
3. Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.
4. DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.
5. Pickled Green Papaya Use the same salting method and brine, but instead of chard stems and shallot, use 1 sliced seeded peeled green papaya (about 1 lb.). Omit mustard and caraway seeds, and use 2 red or green Thai chiles and one 1"-piece peeled turmeric or ginger, thinly sliced. Pickled Banana Chiles Use the same salting method and brine, but instead of chard stems and shallot, use 1 lb. fresh banana chiles (cut a long slit in each pepper to allow brine to penetrate) and 1 sliced peeled carrot. Omit mustard and caraway seeds, and use 1 garlic clove.