Pickled collard green ribs

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Pickled collard green ribs

Inspired by the pickled kale stems that we linked to earlier on FB we wanted to know if other kinds of stems could be further utilized as a tasty snack or re-purposed into other dishes. Turns out collard greens and other related brassicas make for a surprisingly tender and crunch snack with just a little vinegar, salt, bacteria, and time! Throw them in a hot dog bun or chop them up for a great relish for salads. This recipe is for the stems of two “bunches” of collards.

The hardware:

  • One quart size ball jar or other clean glass vessel with tight fitting lid.
  • The stems of two bunches of collard greens with the ends trimmed down to exactly 5 and 1/2 inches (that’s the internal height of a ball jar with head space).

The software:

  • 3 cups boiling water
  • 2 Tbs. pickling salt
  • ½ cup Mother Apple Cider Vinegar or other live culture vinegar
  • 4 chilies from the garden of your choice (we used our red and green chili  peppers Joe E. Parkers) prepare them by cutting two small slices in the top in bottom to let the brine in.
  • ¼ of a small onion sliced longitudinally (a few scallions could work too)
  • 1 garlic clove sliced thin
  • 1 sprig dill, crudely chopped (preferably with flowers) or ¼ tsp. dried dill
  • 1 tsp. whole peppercorns
  • ½ tsp. crushed red pepper
  • ½ tsp. mustard seed
  • ½ tsp. citric acid (optional)
  1. Pack the clean glass jar with collard stems, chili peppers, onion, garlic, and remaining herbs and spices.
  2. Make brine solution by bringing the 3 cups of water and 2 T pickling salt to a boil.
  3. Poor the vinegar in the jar with the veggies and then top with hot bring solution until the stems are covered leaving a ½ inch of room.
  4. Fasten lid and let cool a few minutes.
  5. Rotate the jar to distribute the solution and set on counter till completely cooled.
  6. Place in the fridge for a few days to a week before eating. They will keep for a couple weeks.
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