Pickled Collard Stems

• 1 gallon glass container with lid or smaller jars

• Stems from 2 bunches of collards, trimmed to 1 inch shorter than glass jar
• 1/2 onion, sliced thinly
• 6 cloves of minced garlic
• 2 teaspoons whole black peppercorns
• 3 bay leaves
• 1 tablespoon diced jalapenos
• 1 gallon filtered water
• 3/4 cup pickling salt
• 1/2 cup apple cider vinegar

Pack jar tightly with stems, onions, and spices. Bring water, salt, and vinegar to a low boil. Remove brine from heat and let cool for 15 minutes. Pour brine over veggies, making sure brine covers everything. Place a fermentation weight over the top to prevent as much contact between the air and the brine surface, or rig up something of your own that will serve the same purpose not the lid though.

Let your container sit at room temperature for 3-5 days, until your stems have the perfect saltiness, flavor, and crunchiness. When they reach that point, trade the weight for a lid and place the whole container in the fridge. Your pickled stems will last several weeks or less depending how much you enjoy them.