Use up your broccoli stems with this quick and easy Sweet and Spicy Broccoli Apple Relish, perfect for bratwurst, meat or as a side to rice.
Many recipes call for broccoli florets – from Broccoli Carrot Cheddar Soup to Crunchy Broccoli Salad with Almonds, leaving the stems far behind. The crunchy nature of broccoli stems makes them perfect for cooking up into a really sweet and spicy broccoli relish.
This simple relish comes together easily with just a few simple ingredients. It’s great served over a bowl of beans, or on top of brats fresh off the grill – or even loaded on top of a burger for a burst of sweet and spicy flavor.
Sweet and Spicy Broccoli Apple Relish
To make this relish, you’ll want the stems off of two heads of broccoli. Process the stems in the bowl of your food processor or in your high quality blender.
Once the broccoli is shredded, add to your medium saucepan with the remaining ingredients. Bring to a boil, and simmer for 15-20 minutes until the broccoli is tender. Use your canning funnel to ladle into clean glass jars. Top with your canning lid and ring and refrigerate overnight before serving.
Can this recipe be canned?
This recipe is a refrigerated relish. If you wish to can in a waterbath canner, please reference Ball canning guidelines and do your own research.
Other broccoli recipes
Use your broccoli florets from this recipe for any of the following broccoli recipes:
- Spicy Pepper Pickled Broccoli
- Broccoli Carrot Cheddar Soup
- Creamy Instant Pot Broccoli Sauce
- Creamy Wild Rice and Broccoli Soup
- Broccoli Cheddar Hush Puppies
Sweet and Spicy Broccoli Apple Relish
Ingredients
- 2 heads broccoli, florets removed (stems reserved)
- 1 Granny Smith apple diced
- 1 C white vinegar
- 1/2 C water
- 1/3 C sugar
- 1 lemon juice only
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1 tsp crushed red pepper
Instructions
- Process broccoli stems in your food processor or using a high quality blender.
- Transfer shredded broccoli to your medium saucepan. Add the remaining ingredients.
- Bring mixture to a boil over high heat. Cook until broccoli is tender, 15-20 minutes. Remove from the heat and allow to cool.
- Divide the mixture among clean glass jars; refrigerate overnight before serving. Store, refrigerated, for up to 2 weeks.
Tell me — did you make this relish? Did you make any changes? How did it turn out? Please RATE the recipe and leave a comment to share your thoughts. I’d love to know.
FIND MORE RELISH RECIPES!
- Garlic Kohlrabi Relish
- Hatch Chile Relish
- Dill Pickle Relish
- No Cook Jalapeño Relish
- Rosy Radish Relish
- Fermented Brussels Sprouts Relish
- Sweet Zucchini Relish
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