After using the top third of the broccoli head in a recipe, I put the big stems back in the fridge, figuring at the price, I'd peel them for a stir-fry. Busy week, no stir fry. As I was cleaning the crisper out for a "Scrap Salad" for lunch, I figured, I should do something with the broccoli stems that would be good, really good. Love them pickled. But as I reached for my usual Mediterranean seasonings, I took a turn East.
|There were more but I ate 4 pieces trying to take a picture...|
Pickled Broccoli Stalks with Ginger & Red Onion
Four (4) thick broccoli stems, florets used elsewhere
1/3 cup red onion, in 1/4" slices
3/4 cup rice wine vinegar
3/4 cup water
3T organic sugar
3 garlic cloves, minced
2" fresh garlic, peeled and minced
1T coriander seed
3T kosher salt
1 pinch red pepper flakes
Peel the broccoli stems and cut into 2" long x 14" thick sticks. Bring a small pot of hot water to the boil and blanch the broccoli stems for 3-4 minutes until just barely tender. Drain well, and place in a heat-proof bowl. Add the raw onion to the hot broccoli and stir.
Bring the remaining ingredients to a boil in a small saucepan, and stir until the salt and sugar have dissolves. Remove from the heat, cover and let stand for 5 minutes off the heat.
Pour the seasoned brine over the broccoli and onions, and let stand 15 -20 minutes until cooled to warm, and then cover and chill. Best served chilled, and even better each day late. keeps about a week, though you'll eat it all before that...for sure.