Pickled Broccoli Stems Recipes

Steps:

• Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick slices (as pictured above) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.
• Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

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.

Steps:

• Peel broccoli stems; cut into 1/8 to ¼ inch slices.
• In a bowl or large jar, combine vinegar, sugar, salt and tarragon, stirring until the sugar dissolves.
• Add broccoli, stirring to coat thoroughly.
• Cover and refrigerate overnight, stirring once or twice.
• Before serving, drain off liquid and stir in sesame oil.
• Sprinkle with sesame seeds.