1 sprig fresh dill
2 cloves garlic, peeled and sliced
1/4 teaspoon mustard seed
1/8 teaspoon chili powder
2 bunches rainbow chard ( approximately 12 leaves)
3/4 cup vinegar
2 tablespoons honey
2 1/2 teaspoon salt

1 sprig fresh dill 2 cloves garlic, peeled and sliced 1/4 teaspoon mustard seed 1/8 teaspoon chili powder 2 bunches rainbow chard ( approximately 12 leaves) 3/4 cup vinegar 2 tablespoons honey 2 1/2 teaspoon salt

1. Add dill, garlic, mustard seed, and chili powder to a pint canning jar.

2. Remove stems from leaves of chard (reserve leaves for use in other recipes). Carefully trim outer edges of stems to remove any bruises or greens. Slice into 1/4 inch-thick pieces. Add to jar.

3. In a small saucepan over medium heat, combine vinegar, honey, and salt. Heat over medium heat just until salt and honey are dissolved. Pour into jar, screw on lid, and refrigerate overnight.