Sriracha Fridge Pickles

Serves: 4-6


Swiss chard stems, chopped

1 cup distilled white vinegar

2 cups sugar

1/2 onion, thinly sliced

3 tablespoons Sriracha

1/2 teaspoon celery seeds


Make a mixture of vinegar and sugar, then stir in onions, Sriracha, and celery seeds. Pour it all over the chopped stems, using 3 cups liquid for every 1 1/2 cups chopped stems. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.

Popular vegetable substitutions include: Rainbow Chard

Recipe courtesy of Doug Flicker. Photograph courtesy of Ashley Rodriguez.