Quick-Pickled Stems

8 to 12 stems from braising greens, cut into 1-inch pieces

1 clove garlic

½ tsp. coriander or mustard seed

½ C. apple cider or white wine vinegar

½ C. water

1 ½ tsp. salt

 

Pack the trimmed stems into a clean pint jar. Add the garlic and coriander or mustard seed. In a small saucepan set over high heat, combine the vinegar, water, and salt. Bring to a boil and stir to dissolve the salt. Pour the brine over the stems. Cover the jar and let cool to room temperature. Tighten the lid and refrigerate for at least 2 days before eating. They’ll keep in the fridge for about 3 weeks.