Stuffed with toasted sesame taste, tangy, and crisp-tender, candy and savory pickled broccoli is unexpectedly great. Very similar to bread and butter pickles in style, these brined, thinly sliced broccoli stems are nice on salads, sandwiches, and cheese boards.

Pickled Broccoli

Are you able to pickle broccoli? Oh, completely!

I do know a variety of people don’t know what to do with broccoli stems and so they usually get tossed into the rubbish or compost, however I’m right here to let you know that you have to pickle them! They bring about a lot oomph and pizzazz to your meals day.

And so they’re price range pleasant, too. You may have your Oven Roasted Broccoli one evening for dinner and pickle up the stems for later use in salads or snacking. Future you’ll be grateful – I can assure it!

Pickled Broccoli Stems

These fast pickled stems solely require the next components:

• broccoli stems
• sugar
• rice wine vinegar
• lime juice
• sesame oil
• garlic

You need to peel the surface of the broccoli stems and lower away any woody ends earlier than slicing it. After peeling, use a mandoline, sharp knife, or vegetable peeler to slice the broccoli very thinly.

Place the sliced broccoli stems in a heat-proof quart-size jar, or (2) 16-ounce jars. In a small stainless saucepan, mix the sugar, vinegar, lime juice, sesame oil, and garlic. Carry to a boil over medium warmth.

Stir till the sugar utterly dissolves. That may take nearly 2 minutes.

Pour the recent brine over the broccoli stems, then put aside to chill. Cowl and refrigerate for at the very least 1 hour.

The pickled stalks will hold properly within the fridge for as much as 1 week. Chances are you’ll end up opening the fridge simply to sneak a pair pickles!

recipe shared, with thanks, from Mandy’s Connoisseur Salads