Broccoli-Apple Relish

Recipes often call for broccoli florets, leaving the stems behind. Their crunchy
nature makes them perfect for cooking up into a vinegary relish. Serve over a bowl
of beans or on top of a burger for a burst of flavor.
Broccoli-Apple Relish
Yields: 1 pint
  • 2 heads broccoli, florets removed, cores and stems reserved (about ¾ pound)
  • 1 Granny Smith apple, diced
  • 1 cup white wine vinegar
  • ½ cup filtered water
  • ⅓ cup sugar
  • Zest and juice of 1 lime
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  1. In the work bowl of a food processor, place broccoli stems. Pulse until roughly chopped.
  2. Transfer broccoli mixture to a medium sauce pot. Stir in all remaining ingredients. Bring mixture to a simmer over medium-high heat. Cook, stirring occasionally, until broccoli is crisp-tender, about 20 minutes. Remove from heat and let cool.
  3. Divide mixture among clean glass jars and refrigerate overnight before serving. Store refrigerated for up to 2 weeks.


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