Broccoli Stem Fridge PicklesPosted: July 2, 2010
Since people appear curious, here is a quick recap on our Broccoli Stem Pickles. I’ll post a picture when we return. An excellent resource with beautiful pictures and recipes for canning a plethora of items is Food in Jars. Good long-weekend blog reading!
Broccoli Stem Fridge Pickles
- lots of broccoli stems (I head a head of broccoli)
- a few cloves of garlic
- 1/2 cup white vinegar(make sure it has 5% acidity)
- 1/2 cup water (preferably filtered)
- 1/2 tablespoon course sea salt
- a tablespoon or so pickling spices (we had a bag in our random spice jar)
- OR you can use leftover pickle brine and some vinegar (see this post for info) – should have about a cup of liquid
- 1 small glass jar with lid, cleaned well with hot water and dried (If you have a LOT of stems and want to make a larger jar, adjust the recipe)
- Cut up enough broccoli stems so they fit in your jar with the prerequisite 1/2″ of headspace. Place in jar with garlic. For kicks, add some jalapeno (we had some slices in the fridge that I wanted to use up).
- Boil the vinegar, water, salt and spices OR boil leftover pickle juice, vinegar and some water. These are refrigerator pickles, not rocket science.
- Pour the mixture over the stems (check that headspace out). Cap tightly and place in fridge. They should be ready to eat in 2-3 days and will last for 2 weeks in the fridge.