Pickled Broccoli Stems
Full of toasted sesame flavor, tangy, and crisp-tender, sweet and savory pickled broccoli is unexpectedly wonderful.
Ingredients
- 10 ounces broccoli stems about 4 stems, peeled and trimmed
- 1 cup sugar
- 1⅓ cups rice wine vinegar
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
Instructions
- Use a mandoline, sharp knife, or vegetable peeler to slice the broccoli very thinly. Place the sliced broccoli stems in a quart-size jar, or (2) 16-ounce jars.
- In a small stainless saucepan, combine the sugar, vinegar, lime juice, sesame oil, and garlic. Bring to a boil over medium heat. Stir until the sugar completely dissolves, about 2 minutes.
- Pour over the broccoli stems, then set aside to cool. Cover and refrigerate for at least 1 hour. The pickled stems will keep nicely in the refrigerator for up to 1 week.