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Pickled Broccoli Stems

Broccoli is one of the healthiest vegetables and the stems and florets are very similar in their nutrient content, containing loads of vitamin C, potassium, B vitamins and even some calcium and iron.


2 Broccoli heads, stem only
4 garlic cloves, whole
2 cups champagne or apple cider vinegar
1 cup water
½ tablespoon kosher salt
1 tablespoon yellow mustard seed
2 teaspoons peppercorn
2 teaspoons dill seeds
2 dried bay leaves, crushed
1 teaspoon allspice
½-1 teaspoon red chili flakes


  1. Cut up enough broccoli stems so they fit in your jar with a ½-inch of clearance from the rim.
  2. Place stems in a sterilized jar with garlic. If you want spicy pickles add some hot chilies or more red chili flakes.
  3. Boil the vinegar, water, salt and spices.
  4. Pour the mixture over the stems, cap tightly and place in fridge. These are refrigerator pickles. They should be ready to eat in 2 days and will last for 4 weeks.