Spicy Pickled Broccoli

[Guest guest]

Spicy Pickled Broccoli

 

1 bunch broccoli (about 1 1/5 pounds), florets and

peeled, sliced stems

3 stems chopped green garlic (include plenty of the

green since it’s just for flavor!) or 2 Tablespoons

‘regular’ chopped garlic

1 tbsp. dill seeds

1 tbsp. coarsely grated (or chopped) ginger

1 tbsp. yellow mustard seeds

1 tbsp. vegetable oil

2 1/2 cups white wine vinegar

2 1/2 cups water

1 tsp. pickling or other uniodized salt

 

In a large bowl, toss the broccoli with the garlic,

ginger, dill, mustard, and oil. Pack the mixture into

a 2 quart jar. Combine the vinegar and water, and

dissolve the salt in the liquid. Pour the liquid over

the broccoli. Cap the jar. Store the jar in the fridge

at least one week before eating. It should keep in the

fridge for at least several weeks. 2 quarts.

 

 

 

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