Lemony Pickled Broccoli Stems With Garlic and Chili

Why You’ll Love This Recipe

• Transforms often-wasted broccoli stems into a bright, crunchy, flavor-packed snack or garnish.
• Bold lemon, garlic, and chili flavors make these quick pickles perfect on salads, grain bowls, sandwiches, and cheese boards.
• Simple pantry ingredients and a fast stovetop brine mean you can prep a batch in under 20 minutes.
• Refrigerator-style pickles: no canning equipment or special skills required.

Grocery List

• Produce: 2–3 bunches broccoli (for stems), 1–2 lemons, 3 garlic cloves, 1 fresh red chili (Fresno or red jalapeño).
• Dairy: None.
• Pantry: Distilled white vinegar (5% acidity), kosher salt, granulated sugar, whole black peppercorns, mustard seeds (optional), red pepper flakes (optional, for extra heat).

Full Ingredients

For the Broccoli and Aromatics

• 2 heaping cups peeled, thinly sliced broccoli stems (from about 2–3 medium broccoli crowns)
• 3 medium garlic cloves, thinly sliced
• 1 fresh red chili (Fresno or red jalapeño), thinly sliced into rings (seeds in for extra heat)

For the Lemony Pickling Brine

• 1 cup distilled white vinegar (5% acidity)
• 3/4 cup water
• 3 tbsp freshly squeezed lemon juice (about 1 large lemon)
• 1 tsp finely grated lemon zest (from the same lemon, ideally unsprayed)
• 1 tbsp kosher salt (Diamond Crystal; if using Morton, use 2 tsp)
• 1 tbsp granulated sugar
• 1 tsp whole black peppercorns
• 1/2 tsp yellow mustard seeds (optional, for a subtle spice note)
• 1 pinch red pepper flakes (optional, if you like it hotter)

Equipment

• 2 clean glass jars, 16 oz / 475 ml each, with tight-fitting lids
• Small saucepan
• Cutting board and sharp knife or vegetable peeler
• Measuring cups and spoons
• Heatproof measuring cup or funnel (optional but helpful for pouring brine)

Step-by-Step Instructions

Step 1: Prep the jars and gather ingredients

Make sure your two 16 oz (475 ml) jars and lids are very clean. For refrigerator pickles, they do not need to be sterilized like for canning, but they should be washed in hot, soapy water, rinsed well, and air-dried. Set the jars aside. Gather all ingredients and equipment so everything is within reach: broccoli, garlic, chili, lemon, vinegar, seasonings, saucepan, knife, and cutting board.

Step 2: Trim, peel, and slice the broccoli stems

Cut the florets off your broccoli (save them for another recipe) and trim about 1/4 inch from the dried end of each stem. Using a vegetable peeler or a small knife, peel away the tough, fibrous outer layer of each stem until you reach the pale, tender interior. This step is important for achieving a crisp-tender, not woody, texture.

Slice the peeled stems into very thin coins or matchsticks, about 1/8 inch thick. Aim for even thickness so they pickle at the same rate. Measure out roughly 2 heaping cups of sliced stems.

Step 3: Add broccoli, garlic, and chili to the jars

Divide the sliced broccoli stems evenly between the two clean jars. Layer in the thinly sliced garlic and fresh red chili rings, tucking them in so they are distributed throughout the jar rather than only on top. Lightly tap the jars on the counter to help the pieces settle. Do not pack so tightly that liquid cannot flow around the vegetables; leave a little space for the brine to circulate.

Step 4: Make the lemony pickling brine

In a small saucepan, combine the vinegar, water, lemon juice, lemon zest, kosher salt, sugar, black peppercorns, mustard seeds (if using), and a pinch of red pepper flakes (if using). Place the pan over medium heat. Stir occasionally as the mixture heats to help the salt and sugar dissolve.

Bring the brine just to a gentle simmer, about 180–200°F (82–93°C), 3–4 minutes after it starts to steam. You do not need a rolling boil; once the salt and sugar are fully dissolved and the mixture is hot and fragrant, remove the pan from the heat.

Step 5: Pour the hot brine over the broccoli

Place the jars of broccoli on a heatproof surface. Carefully pour the hot brine into each jar, dividing it evenly and making sure to include the peppercorns and other spices. If needed, use a heatproof measuring cup or a funnel to make pouring easier and safer. The vegetables should be completely submerged, with at least 1/4 inch of liquid covering the top.

Gently tap each jar on the counter and use a clean utensil (like a chopstick or butter knife) to release any trapped air bubbles. If needed, press the broccoli down slightly so everything is under the brine. If you are just shy on liquid, top up with a splash of equal parts vinegar and water.

Step 6: Cool, chill, and let the flavors develop

Let the jars cool, uncovered, at room temperature until they feel no more than slightly warm to the touch, about 30–45 minutes. Wipe the rims if needed, then close with lids.

Refrigerate the pickles for at least 12 hours before eating, though 24 hours gives better flavor and color penetration. The broccoli stems will turn more vibrant and slightly translucent, staying crunchy while soaking up the lemon, garlic, and chili. Keep refrigerated at all times and use clean utensils when removing pickles from the jar.

Step 7: Serve and enjoy

Serve your lemony pickled broccoli stems chilled, straight from the fridge. They are excellent piled onto grain bowls, tucked into sandwiches or wraps, scattered over salads, or served alongside grilled meats, roasted vegetables, or cheese and charcuterie boards. For a simple snack, enjoy them on toast with hummus or ricotta, letting the bright, tangy crunch cut through richer toppings.

Pro Tips

• Slice evenly for best texture: Thin, uniform pieces (around 1/8 inch) will stay crisp yet absorb flavor quickly and evenly.
• Use fresh, firm stems: Limp or rubbery broccoli stems will never be as crunchy. Choose stems that feel solid and snap cleanly when bent.
• Adjust the heat level: Remove chili seeds for a milder pickle, or add extra chili and a pinch more red pepper flakes for a spicier batch.
• Try different vinegars: White vinegar keeps the flavor punchy and clean, but you can swap in rice vinegar for a softer tang (maintain 5% acidity for safe pickling).
• Let them rest: The flavor deepens noticeably between 24 and 72 hours. If you can, wait at least a full day before serving to guests.

Variations

• Citrusy Herb Version: Add a few fresh dill sprigs or thyme sprigs to each jar along with the lemon zest. This gives a more classic deli-pickle vibe with a bright citrus twist.
• Ginger-Lemon Broccoli Stems: Add 6–8 thin slices of fresh ginger to the saucepan with the brine. The ginger pairs beautifully with lemon and chili for an almost Asian-inspired pickle.
• Mellow Garlic Version: If you prefer a softer garlic flavor, add the garlic slices directly to the brine while heating instead of raw in the jar. The brief cooking will tame the sharpness.

Storage & Make-Ahead

These are refrigerator pickles, not shelf-stable canned pickles. Once cooled and refrigerated, they are ready to eat after 12 hours and best within 2 weeks for peak crunch and flavor. Always store them in the refrigerator, tightly covered. Use a clean fork or tongs when removing pieces from the jar to avoid introducing bacteria, which can make them spoil faster. The brine may turn slightly cloudy over time from the lemon and garlic; this is normal as long as there is no off smell, sliminess, or mold. This recipe is ideal for make-ahead: prepare a batch early in the week and use the pickles to brighten meals for days.

Nutrition (per serving)

Approximate values per 1/4 cup (about 50 g) serving: 20 calories; 0 g fat; 4 g carbohydrates; 1 g fiber; 2 g sugar; 1 g protein; about 240 mg sodium. These values are estimates and can vary based on the exact size of your broccoli stems, salt brand, and how much brine is consumed.