Chard stems are delicious in their own right, with a delicate beet flavor and lots of crunch. I came up with this recipe as a way of using up the stems from a bunch of chard and the remains of a bunch of scallions. Flavored with garlic, pepper, thyme, fennel, and bay, these pickles are quite addictive. You could eat them straight from the jar, or chop them up and use them as a relish on sausages or burgers.

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