"Cool, briny pickles straight from the fridge are one of the simplest pleasures of summer. Quick pickling is also a brilliant solution for preserving a plethora of vegetables from the market or your garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure." (source: The Kitchn)
And so I set out to make Quick Picked Broccoli! I was amazed when I tried them a few hours after they'd been refrigerated; crisp, tart, tangy and delicious.
2 cups distilled white vinegar
2 cups water
2 tablespoons pickling salt
4 cups broccoli florets
3-4 peeled garlic cloves
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red chili flakes
Combine the vinegar, water, and salt together in a saucepan and bring to a boil.
Put the garlic cloves, mustard seeds, peppercorns, and red chili flakes in the bottom of a quart jar and pack the broccoli florets in on top.
Cover the broccoli with the hot vinegar brine.
Cover jar with lid and ring and let it cool to room temperature. Place the jar in the refrigerator and let it chill for at least 2-3 hours before serving.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.