Pete's Food Blog

8. Nov, 2021

Pickled broccoli stems. Vegan

Ingredients:

2 dl 10% pickling vinegar (4 dl 5% vinegar leaving out the water)

250g sugar

3 dl water

5 stems of fresh dill, finely chopped

2 heads of broccoli (stems only) [See cauliflower/broccoli soup recipe for using up the broccoli florests]

Method:

Whisk the vinegar, sugar (and water if using) until the sugar has dissolved. Pour into a plastic container (with a lid). Using a potato peeler, cut the broccoli stems into slithers and add them to the pickling liquid along with the dill. Leave in the fridge for at least 3 hrs.

They will keep for a week in the fridge.