My first encounter with broccoli was around 25 years old and I wasn’t very happy about it. I am still not in love with this vegetable, but I tolerate it because is so good for us. Over the years I tried to cook it in many ways so I could start like it.
A few days ago I saw a recipe on the web and I liked the sound of it: Pickled broccoli.
So I gave it a try with more chili in it because I love spicy pickles.
- ½ broccoli
- 400 ml water
- 100 ml apple vinegar
- 4 bay leaves
- 2 teaspoon chili peppers
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon dry parsley
- 4 minced garlic cloves
- 1 teaspoon fresh pepper
Fill a large bowl with ice water and set aside. Cut the broccoli into uniform spears. Rinse, dry, add them to a large bowl and set aside. Steam the broccoli just until is tender, about 4 minutes.
Drain the broccoli and immediately add it to the bowl of ice water. Leave it for about 5 minutes, drain again and set aside to dry.
In a medium-sized mixing bowl, whisk the vinegar with water, sea salt, peppers, chili peppers, cumin, garlic, parsley and bay leaves. Pour this mixture into a jar and add the broccoli. Put the jar in the fridge. Let the broccoli marinate for about 1 hour, drain and serve. Or, you can leave it in the fridge for more than 1 week and serve it when you like it.