Spicy pepper pickled broccoli florets are a wonderful and easy way to use up an abundance of broccoli during the growing season!
I have a confession to make – there are weeks that go by when I simply hoard broccoli.
Then, other weeks, everyone in the house wants broccoli and I won’t have any around at all.
Isn’t that always how it goes? Broccoli is one of those veggies that you either love or loathe… While it does make a really good pasta sauce or side salad, it is also great when pickled. I can almost guarantee that pickling broccoli isn’t something that comes up on the radar for most folks – would you agree?
Spicy Pepper Pickled 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 absolute 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.
Spicy Pepper Pickled Broccoli
Ingredients
- 3 lbs broccoli cut into small florets
- 2 Tbsp pickling salt sea salt
- 4.5 C vinegar
- 4.5 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.
Have you ever thought of pickling broccoli? If you like this recipe, you might want to try these, too!
Fresh, No Cook Jalapeno Relish
Sweet and Spicy Pickled Radishes
If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Instagram!
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