Last week I tried a new pickle recipe adapted from "The Joy of Pickling" by Linda Ziedrich. It's a simple recipe, and after letting it cure for a week we tried it today at lunch. WOW! I meant to only eat one piece, but I had at least 10. If your kid likes pickles but doesn't like broccoli, give this a try. My 3-year old, Lucas, couldn't stop eating them either.It is really, really, good. And good for you, too!
Here is the recipe:
1.5 pounds of broccoli florets
2 tablespoons chopped garlic (I used garlic scapes, of which I had a surplus)
1 tablespoon freshly grated ginger
1 tablespoon whole mustard seeds
two tablespoons fresh chopped cilantro
1 tablespoon olive oil
2.5 cups apple cider vinegar
2.5 cups water
1 tsp pickling salt
Pack a 2-quart jar with the broccoli and herbs.
Combine the vinegar, water and salt. Stir until the salt dissolves and pour over the broccoli.
Pour the olive oil into the jar.
Cap and refridgerate at least one week before eating.
Will store in the fridge for several weeks.
3 comments:
Any suggestion that this recipe can be used to "pickle" other veggies too?
Yes, this recipe can be used for all sorts of veggies that are crispy and can be eaten raw: I just did another one, with different spices, using cauliflower, cucumber, onion, garlic and carrots. It was a huge hit at the potluck picnic we attended last weekend.
Good - think I'll give it a try with my overload of zucchini and yellow squash, which always seem to overproduce, no matter how few plants you have! Why is that?
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