American-Pickled Broccoli

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It’s a sin to waste food. But because we are not sure what to do with broccoli stalks – it sadly ends up being tossed in the compost pile most of the time.

Not anymore.

Now, it isn’t just the florets we can use in dishes. By pickling them, the dense crunch of broccoli stalks can be maximized to its full level and potential. Once you have tasted how great this pickle is, you’d surely wonder why people – yourself included – throw this wonderful vegetable out.

For this recipe, you would need the following:

~broccoli stalks from one broccoli head

~1 big garlic clove, pressed and minced

~1 and ½ tbsp of sherry vinegar

~1/2 tsp of coarse salt

~2 tbsp of olive oil

Start of by making that all the tough skin and other hard parts of the stalks have been removed. Once this has been done, slice the stalks cross-wise – each piece should be ¼ inch thick.

Get a clean jar and put your broccoli stalks in it. Add the coarse salt and shake well before refrigerating it overnight.

The salt will be dissolved by that time so make sure to drain all excess liquid that’s inside the jar. Add the garlic, olive oil, and sherry vinegar in the jar and shake well. Refrigerate for 24 hours, but make sure to shake the jar from time to time to evenly distribute the taste of the other ingredients.

The longer it stays in the jar, the better it tastes – never mind the bright green color fading. This pickled broccoli is great as a snack or side dish.

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