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Using broccoli stems as pickles (slrpnk.net)

submitted 4 months ago* (last edited 4 months ago) by [email protected] to c/[email protected]

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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.

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[–] [email protected] 13 points 4 months ago

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.