• Step 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.

• Step 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.)

• Step 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.

• Step 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.

• Step 5

  Combine broccoli stems and beets with pickling brine. Transfer all to container. When cool, cover and refrigerate 24 hours.

• 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.

Note: When servings & ingredients are modified, nutrition & directions may vary.