Time: 4 hours 55 minutes
Complexity: easily
Servings: 2

Heavy broccoli stalks are often unfairly discarded, saving only the beautiful florets for cooking, unaware of how delicious they can be cooked. One of the easiest recipes for thick stalks is pickling. Cut them and cover them with a spicy brine. You can enjoy them in just a few hours. They make a delicious appetizer, just as good as pickled cucumbers!

Ingredients:

• The stem of one head of broccoli
• 1 cup white vinegar
• 2 tablespoons coarse salt
• 2 tablespoons of sugar
• 1 teaspoon pickling seasoning
• 1 bay leaf
• Zest and juice of half a lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, seasoning for pickling vegetables, bay leaf, lemon zest

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Preparation:

Step 1
• Bring a medium saucepan of water to a boil. Trim the broccoli stems and cut them into 1-cm-thick coins (or any other shape you like, but make sure they're all roughly the same size). Blanch them in boiling water until tender, 2-4 minutes. Transfer to ice water to cool, then drain.
Step 2
• Combine vinegar, salt, sugar, pickling spices, bay leaf, lemon zest and juice, and 1 cup of water in a small saucepan and bring to a boil. Pour the brine over the broccoli and let cool. Refrigerate for at least 4 hours.

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