Broccoli stem pickles
From Recipes
(Difference between revisions)
(New page: '''Broccoli Stem Pickled Pennies''' '''Ingredients:'''<br> *3 or 4 broccoli stems *2 tablespoons salt *1 or 2 garlic cloves, finely minced *3 tablespoons olive oil *6 tablespoons apple ci...) |
|||
| Line 14: | Line 14: | ||
Leave in the refrigerator overnight. | Leave in the refrigerator overnight. | ||
| - | + | '''the next day'''<br> | |
Drain all the salty water from the sliced broccoli stems. <br> | Drain all the salty water from the sliced broccoli stems. <br> | ||
Add garlic, oil and vinegar and shake well. <br> | Add garlic, oil and vinegar and shake well. <br> | ||
Revision as of 03:08, 15 March 2009
Broccoli Stem Pickled Pennies
Ingredients:
- 3 or 4 broccoli stems
- 2 tablespoons salt
- 1 or 2 garlic cloves, finely minced
- 3 tablespoons olive oil
- 6 tablespoons apple cider vinegar
Directions:
Peel the skin from the broccoli stems.
Thinly slice them and discard the tough end.
Layer the slices and salt in a glass jar or covered plastic bowl.
Leave in the refrigerator overnight.
the next day
Drain all the salty water from the sliced broccoli stems.
Add garlic, oil and vinegar and shake well.
Return to the refrigerator for several hours or overnight before serving.
