Author: Dean Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Pickled vegetables are a great appetizer, and the pickling itself makes it possible to give ordinary vegetables a savory taste.
Pickled vegetables are a great appetizer, and the pickling itself makes it possible to give ordinary vegetables a savory taste. Depending on the composition of the marinade and the set of spices, you can get different results from the same vegetables.
Therefore, pickling itself is a creative process in which you can independently select your favorite spices and the ratio of marinade ingredients. Broccoli can be pickled for the winter, or cabbage can be pickled for summer use. Your pickled cabbage according to this recipe will be ready in 12 hours.
Store pickled broccoli in the refrigerator and use as needed. You can serve this pickled broccoli on its own or use it as an ingredient in salads.
Recipes with broccoli
Step 1
For work, we need broccoli - 400 g, salt 2 tbsp. l., sugar 4 tbsp. l., table vinegar 100 ml, sunflower oil 100 ml, black peppercorns 5 pcs., allspice 4 pcs., bay leaf 3 pcs., garlic 3 cloves, water - 750 ml, saucepan, colander, slotted spoon.
Step 2
Disassemble the cabbage into inflorescences, rinse well.
Step 3
Blanch the cabbage for 3-4 minutes in hot water (85°C).
Step 4
Drain the cabbage in a colander and let the water drain.
Step 5
Prepare marinade: bring water with sugar, salt, sunflower oil and spices to a boil. Boil for 5 minutes. At the end, add vinegar and peeled garlic.
Step 6
Put the prepared cabbage into the hot marinade. Leave until cool. Send to the refrigerator for 12 hours.
Step 7
Marinated broccoli is ready.