“Pickled Swiss Chard”
INGREDIENTS
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4 cups swiss chard stems, cut into 2-inch pieces
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1 cup sugar
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1 cup water
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2 cups white or rice wine vinegar
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1/4 cup salt
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1 teaspoon mustard seed
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1 teaspoon black peppercorns
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1 teaspoon fennel seed
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1 teaspoon coriander seed
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1 medium red beet, peeled and chopped into 1-inch chunks
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