Hot Pickled Kale Stalks

Cooking time
Serves4-8 people
Vegetarians Vegans Gluten-free diets
Hot Pickled Kale Stalks

Turn woody kale stores into crunchy pickles. And save them from the bin. They made a great side for cheeseboards. Or chop them up and sprinkle them over tacos.


  • 100g kale stalks
  • 100ml white wine vinegar
  • ½ tsp sea salt
  • 2 tsp raw cane sugar
  • ¼-½ tsp dried chilli flakes
  • ½ tsp black peppercorns
  • ½ tsp black mustard seeds

Prep: 5-10 mins | Cook: 5 mins

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1. Bring a pan of water to the boil. Trim the kale stalks and slice into chunks around 3cm long. Add the stalks to the boiling water and simmer for 2 mins to lightly cook them. Drain and rinse under cold water. Set aside.
2. Pour the white wine vinegar into a clean pan. Add 100ml water, the salt and sugar. Bring to the boil, then take off the heat. Add the chilli flakes, peppercorns and mustard seeds to the brine.
3. Place the kale stalks in a sterilised jar. Pour in the brine. Seal and transfer to a dark cupboard. Let the pickles sit for 2-3 days before using. The pickles will keep for up to 1 month in the brine. Serve them alongside cheeseboards, as a garnish for tacos, or chop and add to salads.
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