Recipe courtesy of Food Network Kitchen
Total:
4 hr 50 min
Active:
5 min
Yield:
1 cup
Level:
Easy
Total:
4 hr 50 min
Active:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a medium pot of water to a boil. Peel the broccoli stems and slice them into 1/2-inch-thick coins (or oddball shapes--just keep them all about the same size). Blanch them in the boiling water until fork-tender, 2 to 4 minutes. Cool them in ice water; drain.

Bring the vinegar, salt, sugar, pickling spice, bay leaf, lemon zest and juice and 1 cup water to a boil in a small saucepan. Pour over the broccoli and let cool. Refrigerate for at least 4 hours.

IDEAS YOU'LL LOVE

Broccoli Stem and Carrot Slaw

Recipe courtesy of Anne Burrell

Brie and Broccoli Quiche

Recipe courtesy of Ree Drummond

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Beef With Broccoli

Recipe courtesy of Ree Drummond

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Roasted Broccoli with Garlic

Recipe courtesy of Food Network Kitchen

Quick Pickled Vegetables

Recipe courtesy of Food Network Kitchen

Sauteed Broccoli Rabe

Recipe courtesy of Andrea Curto-Randazzo

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking