What do you do when you are left with some debris like broccoli stems, cauliflower core and leaves, or cabbage core? Throw it in the garbage, you say? Wrong answer. The answer is turn this trash to treasure. Never throw away food. There is always something better and useful to do with it.
In this case, I’ll show you how to make pickles out of all these debris.
First you have to rinse well all stems and leaves, and cut off the bottoms of the stems.
Using a coring knife or a peeler, peel the broccoli stems to discard of the tough outer layer.
Slice all broccoli and cauliflower stems into very thin rings. Using a food processor to do the job can save you time and effort. I also added a few peeled carrots in to add color and volume.
As for the cauliflower leaves, slice them into thin strips, using a knife.
Get a glass jar and start filling it with the sliced veggies, about 2-3 inches high. Cut one or two lemons into quarters lengthwise, then slice each quarter into thin slices.Top the veggie layer in the jar with a single layer of lemon slices. Repeat the same process until the jar is full.
Every once in awhile push the vegetables down with your fist, so the veggies are tight and cozy.
Next step is to make the brine. In a measuring cup, measure 2 cups of water. Add to it 2 teaspoons salt and stir until the salt is completely dissolved in the water. Pour the brine over the veggies to fill the jar almost all the way (leave about ½ inch from the top). Close the jar with lid, give it a quick shake and leave on the countertop for 3-4 days to ferment and become pickles.
Optional: for the brine, you may substitute ½ cup water with ½ cup cider vinegar.