Broccoli Stem Fresh Pickles

Broccoli Stem Fresh Pickles

These are easy to make pickles with all the crunch and spice of good cucumber pickles.  They should be eaten within a day of preparing them or they will lose their color.

Trim the tough bases off the stems of 2-3 heads of broccoli, then use a paring knife to peel off the tough skin.  Cut the stems into round medallions, or 1/4″ thick slices lengthwise.

Place the stems in a jar and toss with 1/2 t. salt.  Cover tightly and shake the lid on the jar to coat the stems.  Refrigerate several hours or overnight.

Drain the water that accumulates in the jar.  Add 1 finely minced clove of garlic, 1 T. sherry vinegar, and 2 T. extra virgin olive oil.  Refrigerate several hours or overnight.

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