Spicy Pickled Broccoli

This is an easy, quick pickle and a nice way to brighten up any plate.

1 pound broccoli, cut into florets, stems finely sliced

2 cloves garlic, sliced thin

2 tablespoons pickling spice

1 tablespoon vegetable oil

2½ cups white vinegar

2½ cups water

2 teaspoons salt

In a large bowl, toss the broccoli with the garlic, pickling spice, and oil. Pack into clean, jars (two 1-quart canning jars should hold it all). Bring the vinegar, water, and salt to a simmer. Pour the liquid over the broccoli. Cap the jars. Let cool and then store in the refrigerator. Pickles will be ready to eat in about 1 week and will keep for 3–4 weeks. 


Mary Reilly

Mary Reilly is the publisher and editor-in-chief of Edible Pioneer Valley. She is a local leader for the Chefs Collaborative Western MA chapter, and a member of Les Dames D’Escoffier and the IACP. In a past life she was the chef-owner of Enzo Restaurant & Bar. When not writing, editing, or engaged in supersecret publisher activity, she can be found experimenting in her kitchen.