Amasuzuke (Pickled Broccoli Stems & Beets)

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz) contains 35 calories, 8 g carbohydrate, (3 g fiber), 2 g protein, 0 g fat, (0 g saturated fat), 0 mg cholesterol, and 120 mg sodium.
  • Calories per Serving: 35
  • Makes: 1 quart
  • Active Time: 40 minutes
  • Total Time to Make: 1 day, 1 hour, 10 minutes
Amasuzuke (Pickled Broccoli Stems & Beets)


You'll Need

1 quart jar or plastic container with lid


  1. Remove tough outer layer of broccoli stems using a sharp knife or vegetable peeler. Stems will be about 1/2-inch in diameter and 4-5-inches in length.
  2. Blanch stems 15 sec in medium pot of boiling water. Transfer stems to small bowl. Season with 1/4 tsp salt, coating thoroughly; set aside 30 min. (Keep water boiling.)
  3. Blanch beets 30 sec in boiling water. Transfer beets to separate small bowl. Season with remaining 1/2 tsp salt, coating thoroughly; set aside 30 min.
  4. Make brine: Add water, rice vinegar, sugar, and ginger to medium saucepan on MED-HIGH. Cook just until sugar is dissolved about 2 min; stir occasionally. Pour into large bowl.
  5. Combine broccoli stems and beets with pickling brine. Transfer all to container. When cool, cover and refrigerate 24 hours.



Chef Tips
  • To create authentically Japanese color for broccoli stems (white color on inside of stem), separate broccoli stems from brine and beets after 24 hours.
  • Blotting pickles before serving will keep color from bleeding onto other foods. 


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