Wednesday, May 7, 2014

Pickled Broccoli Stalks with Ginger & Red Onion

Some days, when I'm not feeling particularly flush, the price of fresh vegetables I buy just astounds me. I buy organic, for both my health, and because I feel we vote with our dollars even more than our actual votes. But the price of a head of organic broccoli set me back on my heels a bit last Saturday. OK, granted, it was at Whole Foods, and for whatever reason, their organic produce is more expensive, for the most part than it is at my local Wegmans, but I was there for something else, so I bought it. I was thoroughly wishing my garden was producing at top speed. 

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.