Pickled Broccoli Stalks
Pickled Broccoli Stalks are a crunchy, tangy condiment made by preserving the often-discarded stems of broccoli in a brine of vinegar, water, salt, and sometimes sugar or spices. This practice is common in home kitchens and frugal cooking traditions across many cultures, particularly in European and American cuisines, as a way to reduce food waste.
🍽️ Nutrition at a glance
This dish is very low in calories, carbohydrates, fat, and protein, with most of its nutritional value coming from the fiber, vitamin C, and vitamin K naturally present in the broccoli stalks. The pickling process adds sodium but preserves many of the vegetable's minerals.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 7 g |
| Fat | 0.5 g |
| Fiber | 3 g |
| Sugar | 2.5 g |
| Sodium | 680 mg |
| Vitamin C | 85 mg |
| Vitamin K | 120 mcg |
| Folate | 60 mcg |
| Potassium | 300 mg |
| Calcium | 65 mg |
| Iron | 1.0 mg |
| Manganese | 0.3 mg |
| Sodium | 680 mg |
Per 1 cup (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pickling broccoli stalks is a classic example of 'root-to-stem' or 'nose-to-tail' vegetable cooking, embodying a philosophy of resourcefulness and minimizing waste that has gained renewed popularity in modern sustainable kitchens.
