Eating stem to flower makes me feel good and more importantly, tastes really good too. I try not to waste food and am always looking for new ways to use up the extras. One day, we were listening to the Splendid Table podcast and there was a quick mention about pickling broccoli stems. What an idea! I was foolishly throwing out and more recently, composting the stems before I knew about this fantastically easy and tasty way of transforming fibrous stems into a snack. The best part? It’s so easy! And quick!
Once you try it, you’ll be hooked. This method of making quick pickles of broccoli stems is versatile and lends itself well to a variety of flavor profiles.
After the broccoli has been sitting in the salt overnight, drain the excess water the next day. When the water is drained, add the above ingredients to the jar of broccoli, shake, and refrigerate for at least 3 hours to marinade the broccoli. Enjoy on their own straight out of the jar or enjoy as a compliment to a cheese platter.