Quick Pickled Kale Stems
Quick refrigerator pickles to use up any of your leftover veggies. Kale stems can be swapped out for carrots, jalapeños, onions, broccoli stems, green beans- whatever you have will work!
Ingredients
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 Tablespoon salt
- 12 kale stems cut to fit in a pint jar
- Optional: 1 garlic clove 1/2 a jalapeño, black pepper, mustard seeds, or herbs, to taste.
Instructions
- 1. Put vinegar, water, and salt in a pot and bring to a boil. Meanwhile, chop kale stems (or veggies of choice) and put them into a pint jar. When water mixture has come to a boil, turn off the heat and pour it over the jarred kale stems.
- 2. Let pickles sit on the counter until they've cooled completely, then cover and move them to the fridge. These taste best and most pickle-y after sitting in the fridge for a day or two, and will last for up to a month.
- 3. Enjoy pickles straight from the jar, in sandwiches, or chopped up in dips and dressings.