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.