Pickled Broccoli Stems

Pickled broccoli stems are a crunchy, zesty, and no-waste way to use the underrated part of the vegetable! They’re quick to make and fantastic as a snack, salad topping, or side for rich dishes.

🥒 Quick Pickled Broccoli Stems

🕒 Time: 10 minutes prep + 1 hour chill (or longer)

🍽️ Makes: 1 pint jar (can be scaled up)

🧂 Ingredients:

• 1 ½ cups broccoli stems, peeled and cut into matchsticks or coins

• ½ cup white vinegar (or apple cider vinegar)

• ½ cup water

• 1 tbsp sugar

• 1 ½ tsp kosher salt

• 1 garlic clove, smashed

• ½ tsp mustard seeds (optional)

• ¼ tsp chili flakes (optional for heat)

• A few black peppercorns (optional)

🔪 Instructions:

1. Prep the Broccoli Stems:

   • Trim off the tough outer layer using a knife or veggie peeler.

   • Slice into matchsticks, thin coins, or julienne—whatever texture you prefer.

2. Make the Brine:

   • In a small saucepan, combine vinegar, water, sugar, salt, and spices.

   • Heat until sugar and salt dissolve (no need to boil), then remove from heat.

3. Pack & Pour:

   • Pack broccoli stems and garlic into a clean jar.

   • Pour the warm brine over the stems, making sure everything is submerged.

   • Let cool to room temp, then seal and refrigerate.

4. Chill:

   • Let sit at least 1 hour (better after 24 hours).

   • Keeps in the fridge for up to 2 weeks.

🌶️ Variations:

• Add ginger and rice vinegar for an Asian twist.

• Toss in a lemon peel or dill sprig for brightness.

• Use red wine vinegar for a Mediterranean-style flavor.

Would you like a version safe for canning (long-term storage), or one with mixed vegetables?