Pickled Broccoli Chips

Summer Fest is celebrating Broccoli this week, the go-to vegetable at our house.  So of course, we really like the florets, but what to do with the stems.  On the Splendid Table this summer I heard this great idea for making pickled chips out of the stem.  They are a great little treat to set out for folks to munch on before dinner.

Pickled Broccoli Chips

Inspired by Martha Rose Shulman, a guest on the SplendidTable August 13, 2011
 
1 Broccoli Stem, peeled and thinly sliced
½ t salt
2 cloves garlic, minced
3 T extra-virgin olive oil
1 ½ T white wine vinegar
Salt & Pepper to taste
 
Place the Broccoli slices in a jar or small glass bowl (that has a lid).  Toss with the ½ t of salt, cover and place in the refrigerator overnight.
 
Drain and rinse the broccoli slices.  Toss with garlic, olive oil, vinegar, salt & pepper.  Place back in the same container and place in the fridge for up to 8 hours.  Serve.
 
Visit other Summer Fest friends for their best ideas for Broccoli…

What's Gaby Cooking: Charred Lemon Broccoli
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Cooking Channel: Broccoli Stir-Fry
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin' Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair