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.
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
- In the work bowl of a food processor, place broccoli stems. Pulse until roughly chopped.
- 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.
- Divide mixture among clean glass jars and refrigerate overnight before serving. Store refrigerated for up to 2 weeks.