Pickled Green Stems

 

Pickled Green Stems

Pickled Green Stems recipe

Pickled Green Stems recipe

These pickled green stems add bite and piquancy to salads, sandwiches and flat breads.

Makes 1 x 500ml jar of pickled greens.

INGREDIENTS

  • 100g of kale, Tuscan kale, English spinach, choy sum, silverbeet stems or rainbow chard stems
  • 1 cup/ 250 ml rice wine vinegar
  • ½ cup/ 125 ml water
  • 2 tbsp caster sugar
  • 1 strip of orange zest
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

METHOD

  1. Combine the vinegar, water, sugar and aromatics in a saucepan and bring to a boil. 
  2. Place the green stems in a clean 500ml capacity jar.
  3. Pour over the boiling pickling liquid and spices and add the orange zest.
  4. Seal the jar tightly and place in the fridge. Give it a day or so for the flavours to marry. It will keep in the fridge for a couple of weeks.

Recipe by Tori Haschka & pics from Ana Zolotarev.

 

Ingredients for Pickled Green Stems

Kale Organic (bunch)

$4.99 ea
 

Kale (bunch)

$2.99 ea
 

Spinach English (each)

$4.49 ea
 

Choy Sum (bunch)

$1.69 ea
 

Choy Sum Hong Kong (bunch)

$2.99 ea
 

Spinach (bunch)

$5.69 ea
 

Spinach Organic (bunch)

$5.69 ea
 

Uchibori - Aged Rice Vinegar (500ml)

$4.29 ea
 

Golden Shore Caster Sugar (1kg)

$2.59 ea
 

Oranges Navel Large (each)

$2.30 ea
$7.99
 

Spice & Co (80g) Mustard Seeds Yellow

$2.99 ea
 

Spice & Co (40g) Coriander Seeds

$2.99 ea