Pickled Habanero Kale Stalks
What vegetable have you grown and prepared yourself that doubles as a wonderful beer snack? Save your breath. It doesn’t rank close to this.
The ingredients required? Mainly something you were about to compost. Kale stalks aren’t hardly as undesirable as you think. If you are a disbeliever you merely don’t know how to prepare them. This delicious treat requires little effort and a handful of cheap ingredients you’re sure to have on hand.
Basic (Below) It’s a good idea to remove the bottom inch or so of the stalks, but not necessary.
- mason jar(s) [½ gallon total]
- 2 lbs kale, leaves removed (one large bunch, we grew russian red)
- 4 cups boiling water
- ½ cup Mother Apple Cider Vinegar
- ½-1 whole head garlic peeled and crushed
- 1 bunch dill, crudely chopped (preferable with flowers)
- 2 tablespoons whole peppercorns
- 2 tablespoons kosher salt
Real Farmacy Flare (Suggested):
- 1 small bunch green onion
- 1 habanero pepper, split lengthwise (we grew habaneros because we love spice! Wimps are advised to use one jalapeno. Super-wimps one cayenne or peperoncini, though you may want to up the vinegar in this case.)
- 1 small bell pepper, split lengthwise
Boil water in medium saucepan.
Add salt and stir until dissolved.
In mason jar, add crushed garlic and dill.
Pack in kale stalks, onion, and peppers.
Add apple cider vinegar.
Fill with boiling brine.
Top with peppercorns.
Tightly screw on lid and use a towel to give it a good shake.
Remove lid and sift out any air bubbles by stirring with a wooden spoon.
Reseal the jar and refrigerate.
Kale stalks will begin to become delicious within 3-5 hours. Enjoy!
Need more help?
To get the stalk off the leaf turn the leaf inwardly towards the surface.