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Prep time
15 minutes
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Cook time
15 minutes
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makes
1 1/2 cups
Author Notes
This recipe doesn’t begin and end with kale stems, and is a perfect way to preserve and stretch a variety of veggie scraps and trim. Think leek greens, fennel stalks, broccoli stems, and even cauliflower cores. It also utilizes the 3-2-1 pickle method, an easy to remember pickle brine ratio using 3 parts water, 2 parts vinegar, and 1 part sugar. With an added pinch of salt, the brine makes a delightfully sweet and sour pickle that will last for weeks in the fridge. —Noah Tanen
Ingredients
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1 bunch
kale, stems only
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1/2 teaspoon
celery seeds
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1 sprig
rosemary
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1
clove garlic
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1/2 teaspoon
white peppercorns
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1
bay leaf
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3/4 cup
water
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1/2 cup
apple cider vinegar
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1/4 cup
sugar
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1/2 tablespoon
salt
Directions
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Reserve kale stems after stripping away the leaves for another recipe. Cut crosswise into ¼ inch rounds. You should end up with 1 to 1 ½ cups of chopped kale stems. Add to a clean 17 oz. lidded jar. Add the celery seeds, rosemary sprig, garlic clove, white peppercorn, and bay leaf to the jar. Set aside.
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Add the vinegar, water, sugar, and salt to a small saucepan over medium heat. Bring to a boil and immediately pour brine into the jar of kale stems. Allow to cool completely before lidding the jar and transferring to the fridge. The pickles are technically ready to use immediately, but will improve in flavor if allowed to rest for at least a day in the fridge. They will last 2-4 weeks refrigerated.
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