Pickled Broccoli Stems

Pickled Broccoli Stems

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stems from 1 bunch of broccoli
1/2 tsp coarse salt
1 large garlic clove, minced or pressed
1 1/2 Tbsp sherry vinegar, or 1 Tbsp of a sharper vinegar
2 Tbsp olive oil


Peel the broccoli stems, and slice them crosswise into coins about 1/4 inch thick. Place in a jar with the salt, cover, and shake to distribute. Refrigerate several hours, or overnight.

Drain off the accumulated liquid. Add the remaining ingredients, shake again to distribute. Refrigerate for several hours, or overnight, to allow flavors to permeate, shaking occasionally. Serve with toothpicks or small forks. The oil may solidify, but will quickly liquify at room temperature. The green color will fade after a day or so, but they'll still be delicious.