Broccoli Stem Pickle

• 4 cups broccoli stems
• 2 teaspoons rice vinegar
• 2 clove of garlic, peeled and minced
• 1 fresh chili pepper
• 1/2 teaspoon fresh ginger
• 1/2 teaspoon coriander seeds, crushed
• 1/2 teaspoon cumin seeds, crushed
• 1/2 teaspoon salt

1. Using a sharp knife, peel away the fibrous skin of the broccoli and then cut the pale inside trunk into matchstick-size batons.
2. Blanch for one minute in boiling water, drain and cool under cold running water.
3. Whisk together the remaining ingredients, pour over the broccoli stems in a large bowl, toss and chill.
4. Refrigerate for two hours before serving.

broccoli stems, rice vinegar, clove of garlic, fresh chili pepper, fresh ginger, coriander seeds, cumin seeds, salt

Taken from cooking.nytimes.com/recipes/7502 (may not work)