Broccoli Pickles

May 7, 2014 by BenVaughn

The recipe and mind set is straightforward, broccoli is very tasty and readily available. But in most application it has you throwing away the stalk. With a tiny but of attention to detail, the broccoli stalk is quite tasty. And because I’m a Southerner I need to fit the cliche and pickle everything in sight. Here is a simple pickled broccoli that lasts a life time, and helps create a tasty snack were there once was waste.


preparation time
60 mins

cook time




2 Broccoli heads stem only

4 garlic clove whole

2 cup champagne or white wine vinegar

1 cup water

0.5 tablespoons kosher salt

3 tablespoons pickling spices



1. Cut up enough broccoli stems so they fit in your jar with the prerequisite 1/2 of clearance. Place in jar with garlic. For fun add some chilies 2. Boil the vinegar, water, salt and spices.These are refrigerator pickles. 3. Pour the mixture over the stems Cap tightly and place in fridge. They should be ready to eat in 2 days and will last for 4 weeks


Fyi Network chef personality, Food Network host, World Food Championships Host, Chef, author Southern Routes, caffeine inspired.