![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Quick-Pickled-Stems.png\")
<\/p>\nQuick-Pickled Stems<\/p>\n
<\/p>\n
8 to 12 stems from braising greens, cut into 1-inch pieces<\/p>\n
1 clove garlic<\/p>\n
\u00c2\u00bd tsp. coriander or mustard seed<\/p>\n
\u00c2\u00bd C. apple cider or white wine vinegar<\/p>\n
\u00c2\u00bd C. water<\/p>\n
1 \u00c2\u00bd tsp. salt<\/p>\n
<\/p>\n
Pack the trimmed stems into a clean pint jar. Add the garlic and coriander or mustard seed. In a small saucepan set over high heat, combine the vinegar, water, and salt. Bring to a boil and stir to dissolve the salt. Pour the brine over the stems. Cover the jar and let cool to room temperature. Tighten the lid and refrigerate for at least 2 days before eating. They\u00e2\u20ac\u2122ll keep in the fridge for about 3 weeks.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Quick-Pickled Stems 8 to 12 stems from braising greens, cut into 1-inch pieces 1 clove garlic \u00c2\u00bd tsp. coriander or mustard seed \u00c2\u00bd C. apple cider or white wine vinegar \u00c2\u00bd C. water 1 \u00c2\u00bd tsp. salt Pack the trimmed stems into a clean pint jar. Add the garlic and coriander or mustard seed. In a small saucepan set over high heat, combine the vinegar, water, and salt. Bring to a boil and stir to dissolve the salt. Pour…<\/p>\n