Rainbow chard pickled stalks

1. Chop mature rainbow chard stalks
2. Combine with:

• 1 cup white vinegar
• 1 cup white sugar
• about 1 tsp celery salt
• several seconds of sirachi sauce squeezing
• 1 onion sliced

1. Stir and refrigerate for two days. 
2. Serve as a side dish or topper for another meal (over rice perhaps)

Rainbow chard pickles