Quickled Broccoli

These are great straight out of the refrigerator, or make for a great salad, which is what they were first made for.

INGREDIENTS:

3 cups of broccoli florets, around 1 inch diameter (cut to size as needed)

1 medium shallot, cut into 1/8^th inch slices -OPTIONAL (If you wish, you can omit the onion and the dish won’t really suffer, but you will lose a sweet and floral element)

3 tablespoons medium flake Diamond Crystal salt (or similar size) plus more as needed

1½ cups white wine vinegar

1 cup water (up to ½ cup more to taste)

½ cup sugar

1 bay leaf

2 sprigs fresh marjoram or new growth oregano

10 whole peppercorns

METHOD:

In a large non-reactive bowl, broccoli, and shallot with the salt, turning to be sure the vegetables are coated well all over. Allow to sit, tossing occasionally, for 10-15 minutes, or until the shallots are becoming pliable. At this point, rinse the vegetables well and drain.

While the vegetables are taking the salt bath, bring the vinegar, water, and sugar to a boil. Cook until the sugar goes into suspension (Disappears into the vinegar). Reduce the heat to a bare simmer and add the herbs and spices and cook at least 5 minutes to bloom the flavors of the aromatics.

After the vegetables drain, put them back into a rinsed and dried non-reactive tall container such as a mason jar that will hold them all and keep them submerged and pour the hot pickling solution over the vegetables. Toss to coat them and transfer them to the refrigerator to cool. Stir them in the liquid every 15 minutes for the first hour, using something like long chopsticks or steel tongs. Allow to cool before using.

Chef’s Notes and Tips:

Different vinegars can be used here to good effect. Try using cider vinegar, rice vinegar, or even plain distilled vinegar. You can change the sweetener, using brown sugar or agave syrup. Instead of the herbs listed, try using coriander seed, allspice, mustard seed, dill seed, and a couple white peppercorns for a more classic “pickle” flavor, or a little coriander with some marjoram and thyme is also nice. If you like the idea of some heat, add 1 or 2 arbol, Thai, or other hot chilies to the hot liquid. For more heat, slit the chilies down the length.

Keep in the refrigerator to use on salads, or use as a side dish on a hot day.

Serves: Makes around 3-4 cups

Source: Chef Andrew E Cohen