Quick Pickled Broccoli

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A super easy quick pickling recipe from Food in Jars.

Pickled broccoli - Food in Jars

Quick Pickled Broccoli

2 cups distilled white vinegarPickled Broccoli collage
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

1. Combine the vinegar, water, and salt together in a saucepan and bring to a boil.

2. 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.

3. Cover the broccoli with the hot vinegar brine.

4. Cap the jar 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.

Pickles will keep for 2-3 weeks. For more recipes from Food in Jars, check out her book.

5 Comments

  1. Robin Chesser
    Posted July 12, 2017 at 8:19 pm | Permalink

    Thank you for this great quick pickle recipe. How long does it keep in the fridge?

    • Posted July 12, 2017 at 8:52 pm | Permalink

      Hi Robin, If you’re starting with good crisp broccoli, it should last you 2 – 3 weeks. It’s worth mentioning that before you open the jar, remind your olfactory senses that it’s still broccoli. 🙂 The pickling doesn’t make that part disappear.

      • Robin Chesser
        Posted July 12, 2017 at 11:14 pm | Permalink

        I’ll keep that in mind, thanks!

  2. Zandra Peterson
    Posted July 13, 2017 at 7:59 pm | Permalink

    Can you hot water can this?

    • Posted July 14, 2017 at 1:30 pm | Permalink

      I wouldn’t recommend it. The broccoli wouldn’t hold up to that process.

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