Pickled Produce Stems and Ends Recipe

Turn your food scraps into crunchy pickles.

| Summer 2020

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



Learn at Home!

Register now to get access to ALL current video workshops and prerecorded webinars plus anything new that we add through the end of 2020.


Become a Fermentation Member Today!


Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. 

Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.

Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!

Facebook Pinterest Instagram YouTube Twitter