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
Recipe type: Pickle
  • 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 vinegar
  • ⅓ cup plus 1½ tablespoons sugar
  • 2-3 thin slices peeled fresh ginger
  1. 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.
  2. 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. (Keep the water boiling.)
  3. 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.
  4. 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 (about 2 minutes). Pour into large non-metallic bowl.
  5. Combine broccoli stems and beetroot pieces with pickling brine. Transfer all to a suitable sized container.
  6. When cool, cover and refrigerate for at least 24 hours before using.
You will need a 1 litre jar or plastic container with a lid for storing

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.