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Pickled Beetroot and Broccoli Stems

Add colour and texture to your next cold meat dish with a bowl of homemade pickled Beetroot and Broccoli Stems on the side. A very easy pickle to make with simple ingredients.


Pickled Beetroot and Broccoli Stems

Pickled Beetroot and Broccoli Stems

Course: Pickle
Author: The Cook
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  • 12 broccoli stems, trimmed
  • ¾ teaspoon sea salt, divided
  • 4 small - medium beetroots, trimmed, peeled and quartered, room temp
  • 1 cup water
  • 1 cup rice wine vinegar
  • cup plus 1½ tablespoons sugar
  • 2-3 thin slices peeled fresh ginger

Recipe Instructions

  • Remove tough stringy outer layer of broccoli stems using a sharp knife or vegetable peeler. Stems will be about 1 cm in diameter and 10 - 12 cm in length.
  • Blanch stems for 15 seconds in medium-sized pot of boiling water. Transfer stems to a small bowl and season with ¼ teaspoon salt, coating thoroughly; set aside for 30 minutes. <em>(Keep the water boiling.)</em>
  • Blanch beetroots for 30 seconds in boiling water. Transfer beets to separate small bowl. Season with remaining ½ teaspoon salt, coating thoroughly; set aside 30 minutes.
  • Make the pickling solution by adding water, rice vinegar, sugar, and ginger to a medium-sized saucepan. Cook over a medium-high heat until the sugar has dissolved, stirring occasionally<em> (about 2 minutes)</em>. Pour into large non-metallic bowl.
  • Combine broccoli stems and beetroot pieces with pickling brine. Transfer all to a suitable sized container.
  • When cool, cover and refrigerate for at least 24 hours before using.

Cooks Notes & Variations

You will need a 1 litre jar or plastic container with a lid for storing

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Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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