Pickled Broccoli Stems Recipe (2024)

I wanted to like these but the saltiness was too overwhelming. I think I will attempt them again but rinse off the excess salt prior to adding the vinegar, oil and garlic.

So simple and crunchy and tasty. I now buy broccoli with long stems instead of crowns only. I also just eat the peeled stems fresh. Next time I add onion and carrots.

I now make these pickled stems every time I have broccoli. So easy and delicious. I didn't have any sherry vinegar the first time I made them so I used red wine vinegar which worked well.

There were super easy and delicious. Served them at a party - everyone loved them but couldn't figure out what they were!

I tried this out since I had some broccoli stems that I wanted to use up. So easy and delicious! Refreshingly tart flavor and the broccoli stems maintain a nice crisp crunch. I added a bit of red pepper flakes for some spice. I will definitely be making this any time I have left over broccoli stems in the future!

Has any tried mixing the broccoli with carrots? The colors would beautiful.

Oh My! These little gems are insanely wonderful! Thank you so much for recipe! Deliciously light and refreshing ... perfect for a hot summer night!

Only tried these because comments were so positive. Well deserved. Can’t wait to share with friends. Amazingly good.

This is an awesome and easy recipe! My daughter and I always keep a jar of this in the fridge as it keeps for days. Adding kohlrabi sticks and diagonal carrot disks to it just makes things better, both visually and taste wise. I now buy the much less expensive broccoli with long stems.

These are interesting. I was a little bit concerned because I love pickled things but do not usually put oil on them as I consider them finger food. It is a great way to use the broccoli stems if you just cook the crowns. I think I would cut them smaller next time so that they are bit size and work better with toothpicks for guests. That way, their fingers will not have an olive oil residue on them. I did not find them too salty. I also used high quality olive oil.

These are delicious and having me vowing never to toss a broccoli stalk again! Thanks to those who recommended halving the salt. I might try simply smashing the garlic clove next time and letting it infuse the vinegar and olive oil. I didn't have sherry vinegar, so used red wine. Highly recommend!

I now use all of my broccoli stems to do this. In fact, I'm eating this right now. Super good, super easy, and interesting! I use rice wine vinegar, because that's what I have and the mildness is comparable to sherry vinegar. My husband, who isn't a big veggie fan, calls them "amazing". I don't measure, just use your best judgment as to what you like. Also, I don't peel, I simply slice off the sides.

I make these every time I use broccoli in a recipe now. Easy, healthy and tasty. I would maybe add slightly less salt than the recipe calls for, but otherwise, it’s perfection.

Made these with ingredients I had on hand and they were a hit! Did not use the oil. Did salt them overnight, then rinsed and drained. Shoved them into the fridge for a few hours submersed in a mix of ACV, red pepper flakes, celery seed, mustard seed, peppercorns and a touch of sugar. We’ll eat more fresh broccoli just for these.

Why a glass jar? Is a plastic container as effective or is there some chemical reaction concern?

Any tips on canning these? I’d love to be able to make these in bulk this coming summer when my garden gives me too many broccoli.

Only tried these because comments were so positive. Well deserved. Can’t wait to share with friends. Amazingly good.

I didn't find them too salty at all. Quite tasty & will make again. I used white wine vinegar instead of sherry vinegar.

Wow! This is delicious. Very unlike any pickle I’ve ever made. Not very ‘brine-y’ but man, I will be making these again and again.

Has any tried mixing the broccoli with carrots? The colors would beautiful.

I tried this out since I had some broccoli stems that I wanted to use up. So easy and delicious! Refreshingly tart flavor and the broccoli stems maintain a nice crisp crunch. I added a bit of red pepper flakes for some spice. I will definitely be making this any time I have left over broccoli stems in the future!

I wanted to like these but the saltiness was too overwhelming. I think I will attempt them again but rinse off the excess salt prior to adding the vinegar, oil and garlic.

I now make these pickled stems every time I have broccoli. So easy and delicious. I didn't have any sherry vinegar the first time I made them so I used red wine vinegar which worked well.