There are weeks that I am swimming in broccoli and others when everyone in the house asks for broccoli and I don’t have any in the fridge.
This week we had so much broccoli I couldn’t shut the veggie drawer. I’m not sure what I was thinking but my kids can sometimes get on a broccoli kick ~ and last week was one of those instances. When we had to place our CSA order for the week I kind of went crazy picking up 3 pounds of beautiful, green goodness.
Strawberries have recently started showing up in our bags which means that warmer temps are not too far off. Pretty soon we’ll have corn on the cob, peaches, apricots and nectarines… but until those beautiful fruits make their appearance, I’ll happily keep hoarding broccoli.
When you think of broccoli, normally what comes to mind is steaming and roasting ~ perhaps sprinkled with some parmesan cheese on a sheet pan. One of the most popular broccoli recipes in our home is broccoli and rice in our Instant Pot – though we also love to use up broccoli for stir fry too.
This spicy pepper pickled broccoli (say that ten times fast!) may not be the first thing you think of when it comes to using an abundance of broccoli, but it is absolutely perfection in every way. We pick up our chili peppers at a local ethnic market here in Arizona, while the seeds and spices we have in our pantry from months of pickling. The broccoli comes from our local weekly CSA share, grown with nature’s help by local farmers in our area.
Pickled broccoli pairs up super as a side to any steak hot off the grill, chicken, lazy evening meal, or just enjoyed as a snack.
An easy and delicious way to use up a garden bounty, this spicy pepper pickled broccoli is the perfect side to a main meal or snack, any time of the day!
Ingredients
- 3 lbs broccoli, cut into small florets
- 2 Tbsp pickling salt (sea salt)
- 4 1/2 C vinegar
- 4 1/2 C water
- 25 whole peppercorns
- 5 tsp mustard seed
- 5 tsp dill seed
- 5 garlic cloves
- 10 chile de arbol, stem removed
Instructions
- Wash your broccoli florets and set aside.
- In a large stainless steel pot, combine your salt, vinegar, and water and bring to a boil. Stir salt until combined, then push off the stove.
- Prepare your 5 pint jars: tightly pack with broccoli, then equally divide up the remaining ingredients: peppercorns, mustard and dill seed, garlic, and chile de arbol (stem removed).
- Pour the hot brine over the jar contents, leave 1/2 inch of headspace. Wipe the rims, and apply your lids and rings until tight.
- Process in a hot water bath for 15 minutes; remove from the heat, allow the jars to cool for 12-24 hours on a towel on your countertop.
- Allow to sit in a cool, dark pantry for 3 weeks before consuming.
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