Crisp broccoli florets are packed in a garlic and vinegar brine in this easy pickle. Made with just a few ingredients, it adds color and freshness to winter meals.
Blanch the broccoli florets in boiling water for two to three minutes, then immediately transfer them to ice water and drain.
Place the blanched broccoli in sterilized jars with the garlic and peppercorns.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let it cool until warm.
Pour the warm brine over the broccoli until covered. Seal the jar and let it rest in a cool place for one week to 10 days.
Important: Do not boil the broccoli for too long; a few minutes is enough, since overcooking affects its crispness and color. Pour the brine while it is warm, and sterilize the jars. The pickles will be ready to eat after one week to 10 days.
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