Pickled Broccoli Stems: A Crisp, Tangy Way to Reduce Waste and Add Flavor
When it comes to broccoli, most people cook the florets and toss the stems. But the truth is, those humble stalks are a hidden gem—mild, crunchy, and full of potential. Instead of letting them go to waste, why not transform them into something bold and delicious?
Pickled Broccoli Stems are a simple, tangy, and satisfying way to use the whole vegetable. Crisp and vinegary with just the right hint of spice or sweetness, they make the perfect snack, side dish, salad topper, or charcuterie board addition. They’re also a great way to introduce more fermented or pickled foods into your diet, which can support gut health.
Why You’ll Love Pickled Broccoli Stems
✅ Zero waste – make use of the whole broccoli
✅ Quick and easy – no canning or fancy tools required
✅ Crisp texture and bright flavor
✅ Customizable with herbs and spices
✅ Great for meal prep and long fridge life
Ingredients
Stems from 2–3 broccoli heads, peeled and thinly sliced into matchsticks or coins
¾ cup white vinegar or apple cider vinegar
¾ cup water
1 tbsp sugar (adjust to taste)
1 ½ tsp kosher salt
1 garlic clove, smashed
Optional add-ins:
Red pepper flakes (for heat)
Mustard seeds or coriander seeds (for classic pickling flavor)
Dill sprigs, bay leaves, or black peppercorns
How to Make Quick Pickled Broccoli Stems
1. Prep the Stems
Peel the tough outer layer from the broccoli stems using a vegetable peeler. Slice the stems into thin coins or matchsticks.
2. Make the Brine
In a small saucepan, combine vinegar, water, sugar, salt, and garlic. Bring to a simmer, stirring until the sugar and salt are fully dissolved.
3. Pack and Pour
Place broccoli stems into a clean jar or container. Add any optional spices or herbs. Pour the hot brine over the stems until they’re fully submerged.
4. Cool and Chill
Let the jar cool to room temperature. Seal and refrigerate. The pickles will be ready to eat in 24 hours but taste even better after 2–3 days.
How to Use Pickled Broccoli Stems
Add to grain bowls, sandwiches, or tacos for crunch and zing
Serve on charcuterie boards or alongside cheese and crackers
Toss into salads or slaws
Eat straight from the jar as a healthy snack
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