More reasons to #SaveTheStems! Thanks to EOT reader Stacy C., of Washington, D.C., for sharing this recipe!
The scene: New Years Day. Stacy is starting the year off right with a cozy meal of collard greens and black-eyed peas.
While it might be easy to just toss the stems from those collards, Stacy sees potential. She sees her 2018 future and that future includes Pickled Collard Stems.
They’re tangy, crunchy and great for healthy snacking, especially when it’s January and we’re all trying very hard.
Inspired by pickled collard stems first served during #RescueDishDC at Washington, D.C.’s Teaism restaurant, Stacy took to the internet and found guidance in a number of places, like Phickle, BakedGreens, and CharlieEats.
She opted for a refrigerator pickle, “so I didn’t have to worry too much about food safety, pressure canning, or botulism!” Compared with other kinds of pickles, fridge pickles are easier to make and don’t require fermentation or other special techniques.
In fact, fridge pickles can be ready in just eight hours. The only caveat is that they aren’t designed to last as long as traditional pickles, and their staying power will depend on the relative quantity of vinegar and other variables.
Here’s how Stacy worked her magic:Print
Stacy also has this helpful hint:
Just don’t get lazy and bring the whole thing to work with you because you couldn’t be bothered to scoop out the last of the pickles. Because you might drop the jar on the metro platform and have to throw away a shopping bag of broken glass that also had the rest of your lunch in it, and you will have to explain to the station attendant why she should put a wet floor sign on the platform and why you and the platform smell like vinegar. I mean, hypothetically this could happen to you.
We’ll certainly be careful when traveling public transit with our fridge pickles. Thanks Stacy!