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.