Filled with toasted sesame taste, tangy, and crisp-tender, candy and savory pickled broccoli is unexpectedly great. Very similar to bread and butter pickles in style, these brined, thinly sliced broccoli stems are nice on salads, sandwiches, and cheese boards.
Pickled Broccoli
Are you able to pickle broccoli? Oh, completely!
I do know a whole lot of people don’t know what to do with broccoli stems and so they usually get tossed into the rubbish or compost, however I’m right here to let you know that it’s worthwhile to pickle them! They bring about a lot oomph and pizzazz to your meals day.
And so they’re funds pleasant, too. You’ll be able to have your Oven Roasted Broccoli one night time for dinner and pickle up the stems for later use in salads or snacking. Future you’ll be grateful – I can assure it!
Pickled Broccoli Stems
These fast pickled stems solely require the next elements:
- broccoli stems
- sugar
- rice wine vinegar
- lime juice
- sesame oil
- garlic
You need to peel the skin of the broccoli stems and minimize away any woody ends earlier than slicing it. After peeling, use a mandoline, sharp knife, or vegetable peeler to slice the broccoli very thinly.
Place the sliced broccoli stems in a heat-proof quart-size jar, or (2) 16-ounce jars. In a small stainless saucepan, mix the sugar, vinegar, lime juice, sesame oil, and garlic. Deliver to a boil over medium warmth.
Stir till the sugar utterly dissolves. That may take nearly 2 minutes.
Pour the new brine over the broccoli stems, then put aside to chill. Cowl and refrigerate for no less than 1 hour.
The pickled stalks will preserve properly within the fridge for as much as 1 week. Chances are you’ll end up opening the fridge simply to sneak a pair pickles!
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Use a mandoline, sharp knife, or vegetable peeler to slice the broccoli very thinly. Place the sliced broccoli stems in a quart-size jar, or (2) 16-ounce jars.
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In a small stainless saucepan, mix the sugar, vinegar, lime juice, sesame oil, and garlic. Deliver to a boil over medium warmth. Stir till the sugar utterly dissolves, about 2 minutes.
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Pour over the broccoli stems, then put aside to chill. Cowl and refrigerate for no less than 1 hour. The pickled stems will preserve properly within the fridge for as much as 1 week.
recipe shared, with thanks, from Mandy’s Gourmet Salads
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