Pickled Broccoli Stems
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 82
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 391
- Total: 4 hr 55 min (includes cooling and chilling times)
- Active: 25 min
Ingredients
Stems from 1 bunch broccoli
1 cup white vinegar
2 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon pickling spice
1 bay leaf
Zest and juice of 1/2 lemon
Directions
- Bring a medium pot of water to a boil. Peel the broccoli stems and slice them into 1/2-inch-thick coins (or oddball shapes--just keep them all about the same size). Blanch them in the boiling water until fork-tender, 2 to 4 minutes. Cool them in ice water; drain.
- Bring the vinegar, salt, sugar, pickling spice, bay leaf, lemon zest and juice and 1 cup water to a boil in a small saucepan. Pour over the broccoli and let cool. Refrigerate for at least 4 hours.