Broccoli Stem Pickle Food

PICKLED BROCCOLI STEMS

Pickled Broccoli Stems image

Provided by Food Network Kitchen

Time 4h55m

Yield 1 cup

Number Of Ingredients 7

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

Steps:

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.

BROCCOLI STEM PICKLE

Broccoli Stem Pickle image

Provided by Molly O'Neill

Categories side dish

Time 2h5m

Yield Four cups

Number Of Ingredients 8

Ingredients

4 cups broccoli stems
2 teaspoons rice vinegar
2 clove of garlic, peeled and minced
1 fresh chili pepper
1/2 teaspoon fresh ginger
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon salt

Steps:

Using a sharp knife, peel away the fibrous skin of the broccoli and then cut the pale inside trunk into matchstick-size batons. Blanch for one minute in boiling water, drain and cool under cold running water.
Whisk together the remaining ingredients, pour over the broccoli stems in a large bowl, toss and chill. Refrigerate for two hours before serving.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 498 milligrams, Sugar 4 grams

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