Rinse the Rainbow Chard well. Remove the green leafy part (see below for other Rainbow Chard Recipes). There are two ways to cut the stalks. Either slice into 1cm pieces or leave as long stalks. If leaving them long, make sure they will fit in the jar you have selected to use. Cut the stalks length ways down the centre.

Add the vinegar, sugar, salt, chilli, mustard seeds and fennel seeds into a sauce pan and simmer until the sugar is dissolved.

Sterilise the jars by heating them in the oven face down at 120degrees Celsius or in the dishwasher on a high heat. Sterilise the lids in a bowl by pouring boiling water on them.

Add your Rainbow Chard to the hot sterilised jars and pour over hot pickling liquid to fill. Place the lid on top tightly and sit the jars upside down to seal. Leave to cool and then place in the refrigerator.

Wait a couple of days to allow the flavours to infuse. Pickles will last in the refrigerator unopened 2-3 months.