WASTE NOT PICKLED VEGETABLES
For the vegetables: 12 cups broccoli stems 12 cups cauliflower stems 4 bunches cilantro 12 pineapple cores
6 garlic cloves, peeled and trimmed For the brine:
1 gallon white vinegar 4 cups sugar ¼ cup kosher salt ½ cup pickling spice 6-8 bay leaves
Bring water to a boil. Clean and peel broccoli and cauliflower stems and slice into approximately ¼-inch thick by 1-inch long batons. Blanch the vegetables about 2-4 minutes, until fork tender. Immerse quickly in cold water to cool. Drain and set aside. Chop cilantro, including stems, into 1-inch pieces. Cut pineapple cores into batons.
Bring the vinegar, salt, sugar, pickling spice, bay leaves, and water to a boil in a saucepan. Toss together the vegetables, pineapple, cilantro, and garlic cloves (whole). Pour the brine over the mixture, cover, and refrigerate when it reaches the safe temperature range. Can be stored refrigerated for up to three days. Remove bay leaves and whole garlic before serving.
This recipe is highly adaptable to other solid-texture fruits and vegetables you have on hand, says Adam Grafton, vice president, culinary, at Morrison Living. The pineapple gives it a tropical, sweet-sour tang, but it can go without; carrots, kale stems, or cabbage julienne could all work; cilantro or parsley stems can be used. The pickles can be a ¼-cup serving side dish or garnish, tossed in a green salad, used in a sandwich or wrap, or top white meat or fish.
Recipe from Morrison Living
MARCH/APRIL 2020
ARGENTUM.ORG 23
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