Quick Pickled Cauliflower Stems
A crisp, tangy pickled vegetable dish made from cauliflower stems. These develops a wonderful pickled flavor overnight and stays crunchy. Perfect as a side dish or condiment.
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This recipe transforms humble cauliflower stems into something special. The stems hold up beautifully to pickling, staying crisp and absorbing all the aromatic flavors. Feel free to adjust the chili quantity to your heat preference.
Ingredients
cauliflower stems (or broccoli stems)
500g, washed and trimmed
garlic cloves
4, peeled and thinly sliced
fresh ginger
15g, finely minced
red finger chilies
2-3, thinly sliced (or 1 tsp dried chili flakes)
fine sea salt
3 tablespoons
sesame oil
2 tablespoons
Instructions
1
Prep the stems
Cut the cauliflower stems into 2-inch pieces, then slice each piece in half or quarters lengthwise so they are roughly uniform in size. Pat completely dry with a clean kitchen towel.
2
Make the aromatic mixture
In a large bowl, combine the sliced garlic, minced ginger, and red chilies. Add the salt and toss everything together.
3
Combine and press
Add the dried cauliflower stems to the bowl. Using your hands, toss and massage the mixture for 2-3 minutes until the vegetables release their juices and become slightly softened. Pack everything tightly into a clean glass jar or container, pressing down firmly to eliminate air pockets.
4
Let it pickle
Cover the container loosely and let it sit at room temperature for 12-24 hours. The salt will draw out moisture and create a briny pickle liquid.
5
Finish and serve
Squeeze out excess liquid from the stems (reserve the liquid if you like—it makes a great seasoning!). Drizzle with sesame oil and toss to combine. Serve immediately or refrigerate for up to 2 weeks.
