Pickled Broccoli Stems
Updated April 6, 2023
- Total Time
- 10 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3 or 4broccoli stems (from one bunch)
- ½teaspoon salt, preferably kosher salt
- 1medium size garlic clove, minced or pureed
- 1tablespoon sherry vinegar
- 2tablespoons extra virgin olive oil
Nutritional analysis per serving (2 servings)
149 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the broccoli stems and cut, either crosswise into ¼ inch thick medallions, or lengthwise in ¼ inch thick slices (as pictured above) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.
- Step 2
Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.
- Advance preparation: These are best served within a day, so that the green color doesn’t fade.
Private Notes
Comments
So simple and crunchy and tasty. I now buy broccoli with long stems instead of crowns only. I also just eat the peeled stems fresh. Next time I add onion and carrots.
I wanted to like these but the saltiness was too overwhelming. I think I will attempt them again but rinse off the excess salt prior to adding the vinegar, oil and garlic.
I now make these pickled stems every time I have broccoli. So easy and delicious. I didn't have any sherry vinegar the first time I made them so I used red wine vinegar which worked well.
This is an awesome and easy recipe! My daughter and I always keep a jar of this in the fridge as it keeps for days. Adding kohlrabi sticks and diagonal carrot disks to it just makes things better, both visually and taste wise. I now buy the much less expensive broccoli with long stems.
These are interesting. I was a little bit concerned because I love pickled things but do not usually put oil on them as I consider them finger food. It is a great way to use the broccoli stems if you just cook the crowns. I think I would cut them smaller next time so that they are bit size and work better with toothpicks for guests. That way, their fingers will not have an olive oil residue on them. I did not find them too salty. I also used high quality olive oil.
These are delicious and having me vowing never to toss a broccoli stalk again! Thanks to those who recommended halving the salt. I might try simply smashing the garlic clove next time and letting it infuse the vinegar and olive oil. I didn't have sherry vinegar, so used red wine. Highly recommend!
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