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F04879bc ac75 4474 9dfb ed61e3620f0d  2016 11 06 00 13 14
HappyBread
HappyBread

Broccoli Stem Pickles - a variant of HEALTHY
Pickled Broccoli Stems by MARTHA ROSE SHULMAN, NY Times
Cut coins from broccoli stems, kosher salt 1/2 tsp for each two stems overnight, drain water in the morning, 1 pressed garlic clove for each stem, 1 TBSP sherry vinegar and 1 TBSP olive oil for every two stems, mix, refrigerate for at least several hours, shake jar often, enjoy 😊

Alexis Breslin
Alexis Breslin
They look peeled in the picture. I'm going to try these!
My Turn To Cook
My Turn To Cook
I like the crunchiness of the stems, perfect to make them into pickles!
Merrill Stubbs
Merrill Stubbs
Do you peel the stems before cutting them?
HappyBread
HappyBread
I cut down the sides with a knife to remove any discolored or particularly tough skin but I'm not OCD about it - I use only organic veg though. If non-organic I would peel the stem entirely.
Merrill Stubbs
Merrill Stubbs
Such a smart way to use leftover broccoli stems!