20 minutes, makes 1 quart
1 cup distilled white vinegar
1 cup water
2 Tbsp sugar
1 tsp salt
3 cups mixture of chopped Swiss chard stems and red beets (see note)
2 tsp mustard seeds
several whole black peppercorn
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil until the sugar and salt dissolve.
Fill a quart jar (or 2 pint jars) with the Swiss chard stems and beets, mustard seeds, and black peppercorn.
Carefully pour the hot pickling liquid into the jar. Cover with a lid and let the jar cool to room temperature. Store in the fridge for 3-4 weeks.
Pairs well with yogurt, labneh, grilled meat (like hot dogs)
Note: For the Swiss chard, cut the stems into long strips, about a ½ or ¼ inch wide. Then chop at an angle. For the beets, peel and cut into thin ¼ inch slices. Then cut into matchsticks, and then into small cubes. By cutting them so small, you can skip having to roast or boil the beets, which is typically required for pickling. They retain a pleasant crunch, too.