Pickled Broccoli Stems

Pickled Broccoli Stems takes roughly 4 hours and 50 minutes from beginning to end. This recipe serves 4 and costs 59 cents per serving. One serving contains 89 calories, 4g of protein, and 1g of fat. It works well as an inexpensive side dish. This recipe from Foodnetwork has 33 fans. If you have white vinegar, kosher salt, Spice Rub, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Users who liked this recipe also liked pickled chard stems, Pickled Swiss Chard Stems, and Stir-Fried Broccoli Florets, Stems, and Leaves.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 285 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:

1. Watch how to make this recipe.

2. 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.

3. Bring the vinegar, salt, sugar, pickling spice, bay leaf, lemon zest and juice and 1 cup water to a boil in a small saucepan.

4. Pour over the broccoli and let cool. Refrigerate for at least 4 hours.

Nutrition Information:

covered percent of daily need