So, I heard that some people throw out the broccoli stems. What? You only want the florets so you just chuck the whole stem? Promise me you’ll never do that again! Broccoli stems are delicious and crunchy and so amazing pickled! My kids love Quick-Pickled Broccoli Stems!
I’ll admit that it takes a little bit of work because you have to peel the broccoli stems but I usually do this while I’m watching TV. I use a pairing knife and the skins usually peel pretty easily. Sometimes you’ll get extra woody stems and you’ll want to cut off a little more if you see fibrous parts. The rest is easy!
Quick-Pickled Broccoli Stems
~makes 3 1/2 cups
- 3 1/2 Cups peeled Broccoli Stems
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon white vinegar + more to taste
- 1 tablespoon sesame oil + more to taste
Toss broccoli stems with sugar and salt. Cover and refrigerate overnight. Drain all the liquid. Add vinegar and sesame oil and toss. Cover and refrigerate another 30 min. Taste and add more vinegar and/or sesame oil to taste. Serve cold.
*This will keep in the refrigerator for at least a week.
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