Spicy Broccoli - Pickled

In my attempt to offer you different and healthy ways to deal with your CSA share, I thought this was something a bit off the beaten path but highly interesting (at least to me).

The roots of pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea.

I find pickling to be a great and easy way to extent the season bounty without the guilt of tossing good food gone bad. This recipe as prepared will keep for several weeks in the fridge.

So the next time you are facing a situation of too much of a particular produce item... think pickling.

The recipe below was adapted from The Joy of Pickling by Linda Ziedrich (see below). This book is considered one of the bibles of pickling and a must have for anyone interested in pickling foods.

Ingredients

• 1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
• 2 1/2 cups white wine vinegar
• 2 1/2 cups water
• 2 tbsp chopped garlic
• 1 tbsp dill seeds
• 1 tbsp coarsely grated (or chopped) ginger
• 1 tbsp yellow mustard seeds
• 1 tbsp T vegetable oil
• 1 tsp kosher salt

Process

1. In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil
   
   
2. Pack the mixture into a 2 quart jar
   
   
3. Combine the vinegar and water, and dissolve the salt in the liquid
   
   
4. Pour the liquid over the broccoli
   
   
5. Cap the jar and store the jar in the fridge at least one week before eating.