Spicy Pickled Swiss Chard Stems

Ingredients

• One large bunch of rainbow chard stems, cleaned and cut to fit into mason jar, about 3/4 inch from the lip
• 1/2 cup rice wine vinegar
• 3/4 cup distilled white vinegar
• 1/4 cup sugar or 3 tablespoons maple syrup
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons sriracha
• 1/4 teaspoon celery seed, divided
• 1/2 teaspoon black peppercorns, divided
• 1/2 teaspoon yellow mustard seeds, divided
• 2 cloves garlic, divided

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