A practical pickle where broccoli broken into small florets is cured crisp in a garlicky vinegar brine. Made with few ingredients, this pickle is a light option that adds color and freshness to winter tables.
Blanch the broccoli pieces in boiling water for two to three minutes, then immediately transfer to ice water and drain.
Place the blanched broccoli into sterilized jars along with garlic and black pepper.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool.
Pour the cooled brine over the broccoli so it covers them, seal the jar, and let rest in a cool place for a week to ten days.
Important: don't boil the broccoli too much, a few minutes is enough; overcooking ruins the crispness and color. The brine should be poured while warm, and jars must be sterilized. It's ready to eat after a week to ten days.
Plunging the broccoli pieces into ice water right after blanching keeps the green color vivid.
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