I cut chard stems into pieces, packing the red ones into a liter mason jar, they filled it to the top and the green stems into another jar the same size. The jar with the green stems was about 3/4 full. I then filled them with water and left them in the cupboard for a day.
The next day, I drained off the water and refilled the jars with fresh water before putting them back in the cupboard...
The next day, I dissolved 1 tsp. of salt in 1 1/2 cups of water for each jar, packed the drained chard stems into the jars, poured the saline solution over and left them in the cupboard for another day, before moving them to the fridge. These are supposed to be ready to eat in a month -- mid October... They were ready and kept until late spring. They might have kept longer, but I'd eaten them all by then... They were very crunchy and almost like fresh, so they were really better cooked a little when mixed with other cooked vegetables...
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