Earlier this week, Peter and I were eating dinner (in the dining room! like grown ups!), and I spotted the end of an amazing rainbow outside the window. We ran outside into the yard to take a peak, and took this picture (along with the rest of Boston!). The sun was behind us, and it was still raining, but it was that lovely, warm summer-style rain. The rainbow looked a lot brighter in person. Isn't that always the way?
Anyways, I just couldn't resist giving you guys a double! rainbow! in this post about rainbow swiss chard stem pickles. I've mentioned before that I'm always looking for the easiest/fastest way to do things. Not a perfectionist at all. It was through one of my ongoing searches for easiest whatever that I found these pickles. Aaaaages ago, I told you about these easy pickles. But that recipe seriously looks like rocket science compared to these.
Based on the Bon Appetit recipe
You will need:
Swiss chard stems from one big bunch, chopped into pieces a few inches long
1 cup distilled white vinegar
1/2 cup sugar
1 red onion, thinly sliced
1/2 teaspoon chopped dill
In a mixing bowl, whisk together the vinegar, sugar, and dill until sugar is disolved. Put the swiss chard stems and onion in a tall jar or tupperware container, then pour the vinegar mixture on top until completely covered. (I needed to add a bit more vinegar to cover everything - maybe an additional 1/4 cup - this obviously depends on the size of your container). Throw them in the refrigerator for a few days, and then enjoy your very lazy fridge pickles!