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3.57 from 16 votes

Spicy Pepper Pickled Broccoli

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!
Course Side Dish
Cuisine American
Keyword broccoli, pickled, pickling, spicy
Servings 5 pints
Author Sheryl

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.