Using broccoli stems as pickles
submitted 3 months ago by activistPnk edited 3 months ago
After eating the last pickle save the jar of pickle juice. Then when a broccoli stem becomes available cut the tough outer skin off, chop it up and toss it in the pickle juice. Works well. They reach a taste that’s very close what the pickles tasted like. After 2 or 3 cycles of that the pickle juice starts losing its strong punch. Adding vinegar and a sweetener can help at that point if you don’t have more pickle juice by then.
Otherwise broccoli stems are not too versatile. They’re not that great in veg. stock because they bring a bit of bitterness. So I only use like ½ a stem in a pot of broth (which is wholly from veg scraps).
My next experiment (untested): reusing juice from a jar of jalapẽnos to pickle broccoli stems.
The stem roasts *extremely* well. If you peel it and slice it into medallions. I roast it this way in the same pan with the florets.
Interesting idea, I'll have to try it sometime.
I just throw them into whatever I'm making that uses the florets (peeled and chopped, ofc), and it's always been fine. Alternatively, try shredding/julienning them (again, peeling first) and throwing them into a fresh batch of coleslaw.
ah, right, i forgot about broccoli slaw. Some grocers even sell bags of it cut into matchsticks.
I just also cook it lol. But nice tip!
Broccoli stem is delicious raw. I just remove the outer fibrous bit and eat it. Dog loves it too.
I came here to say this. I like to peel and eat the stems raw.
I also like to eat kohlrabi raw as a snack which is a similar flavor, which you would expect.
I've never had luck pickling broccoli, I confess. I usually slice the stems thin and blanche them then eat them with butter and salt.
Oh this is a really cool idea of what to do with broccoli stems. Curious how the jalepeno juice will work