Tangy Broccoli Pickles
"Pickled broccoli for the refridgerator"
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Crunchy broccoli florets soaked in a zesty vinegar brine with garlic and dill, perfect for snacking or topping salads.
ingredients
- 1 head of broccoli, cut into florets
- 1 cup white vinegar
- 1 cup water
- 2 cloves of garlic, smashed
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon whole peppercorns
- 1 teaspoon dill seeds
steps
- 1.
Blanch broccoli in boiling water for 2 minutes, then shock in ice water.
- 2.
In a saucepan, combine vinegar, water, garlic, salt, sugar, peppercorns, and dill seeds. Bring to a boil.
- 3.
Place broccoli in a jar and pour the hot brine over it.
- 4.
Let cool, then cover and refrigerate for at least 24 hours before serving.
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