Marinated broccoli pickles

Marinated broccoli pickles
  • 1 Piece medium broccoli
  • 3 Table spoon (tbsp) vinegar
  • 2 Tea spoon (tsp) salt
  • 3 Table spoon (tbsp) sugar
  • 3 Piece buckled glass 0.5 liter
  • 3 Decilitre (dl) cooking juice of broccoli
  • 6 Piece parsely
  • 1 Tea spoon (tsp) mustard seeds
  • 1 Tea spoon (tsp) garlic granules

season: Summer

occasion: 4Holidays, 4Gift

origin: Innovation



This is a piquant way of serving broccoli but the guests eat with pleasure because surprisingly savoury. Clean the broccoli and cut the roses as little as you can. Bring to boil enough water to cover the broccoli and cook only 4-5 minutes like blanched. Meantime prepare the glasses wash with warm water to preheat and layer the hot broccoli with parsely leaves. No need to cut the parsely becasue it serves only as a condiments. Add a peck of mustard seed and garlic granulates to each glasses. Than measure approx 3 decilitre of cooking juice add the salt, sugar and bring cook it until the sugar dissolved (approx. 5 minutes). At the end add the vinegar to cooking juice and as hot as possible gradually mete this liquid into glasses should cover the broccoli. Than close the glasses, wrap them with a coat and let it for a day to cool down. You can store in refrigerator for weeks, I dont use preservative and without unpick I stored for 3 weeks. Best to serve after staying at least a week than flavors come together.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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