1. Trim ends of chard stems and cut into 4"-long pieces. Arrange stems upright in a wide-mouth pint jar. Add ginger slices to jar.
2. Combine remaining ingredients in a small saucepan and bring to a simmer. Stir to dissolve sugar, then pour evenly over chard stems; let cool 1 hour. Seal and refrigerate for at least two days before using, and up to two weeks.
Source: Hannaford fresh Magazine, December 2018