Pickled Broccoli – Barefeet within the Kitch...

Stuffed with toasted sesame taste, tangy, and crisp-tender, candy and savory pickled broccoli is unexpectedly great. Very like 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 whole lot of of us 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 that you must pickle them! They bring about a lot oomph and pizzazz to your meals day.

They usually’re finances pleasant, too. You’ll be able to have your Oven Roasted Broccoli one night time for dinner and pickle up the stems for later use in salads or snacking. Future you may be grateful – I can assure it!

Pickled Broccoli Stems

These fast pickled stems solely require the next substances:

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

You wish to peel the skin 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. Deliver to a boil over medium warmth.

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

Pour the new brine over the broccoli stems, then put aside to chill. Cowl and refrigerate for not less than 1 hour.

The pickled stalks will hold properly within the fridge for as much as 1 week. You might end up opening the fridge simply to sneak a pair pickles!

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