Topping · Dinner · Broccoli · Vegetarian · Vegan · Gluten-Free · Dairy-Free
Quick-Pickled Purple Broccoli
Purple broccoli goes green when you cook it, but in a vinegar brine it stays purple and turns brighter at the edges. Skipping the blanch keeps the crunch, and the hot brine takes off the raw edge. Made for the Greek bowl; save some of the brine for the hummus.
- Equipment
- large jar · small pot
Instructions
- Pack. Pack the raw broccoli into a large jar with the garlic, oregano, coriander seeds, mustard seeds, and peppercorns. Keep the florets about thumbnail size and the stems thin so the brine gets through quickly.
- Boil the brine. Bring the vinegar, water, sugar, and salt to a boil, stirring until the sugar and salt dissolve.
- Pour. Pour the hot brine straight over the broccoli and press it under the surface.
- Rest. Leave it on the counter for 30–60 minutes, then refrigerate. It’s pickled through and still crisp in 3–4 hours.
Serving ideas
On the Greek Bowl and on Roasted Garlic Hummus. The pink brine goes into the hummus too.
Notes
- Don’t blanch it. Blanching softens the broccoli but turns it a dull green.
- Keeps about a week in the fridge. Overnight it softens slightly and the brine turns brighter pink.
