Pickled Produce Stems and Ends Recipe

Turn your food scraps into crunchy pickles.

| Summer 2020

pickled-stems-leaves
Photo by Julia Skinner

This is a great way to use up such scraps as broccoli stems and thinly sliced carrot ends. Plus, you can use the brine elsewhere in your cooking to make this recipe even more low-waste; it’s great added to soups and used as pasta water. I typically do a 2-to-3-percent brine for this recipe; the ratios I give here are for a 2-percent brine.

Note: Brassicas often develop a sulfurous flavor if fermented for too long, so I let them go just long enough to start pickling, but not so long that they get pungent. Don’t be afraid to experiment!

Fermentation Time

Fermentation Type: Lacto



Primary Fermentation: 4 to 7 days

Total time: 4 to 7 days






Umansky

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