This quick and easy pickled romanesco broccoli makes a great addition to sandwiches and a cold meats platter. Pickled broccoli or cauliflower has a sweet and sour crunch that livens up all sorts of dishes.
Quick and Easy Pickled Romanesco Broccoli
Ok first question, what the hell is Romanesco? Romanesco is that strange almost other worldly (martian possibly) looking variety of broccoli. It has spiky florets instead of the usual rounded ones. And it is bright, bright almost fluorescent green in colour. It is a rather outrageous cousin to the boring old cauliflower.
Very popular in France romanesco broccoli and is now readily available in the UK in larder supermarkets and farmers markets. You can use it like any other broccoli or cauliflower. Here I’m making Pickled Romanesco.
You can use any broccoli or cauliflower
While this is a recipe for pickled romanesco you can just use normal broccoli or even cauliflower instead if you like. Just replace the romanesco with standard broccoli (or cauliflower) and follow the rest of the ingredients and recipe as normal.
How to serve this pickled romanesco
This pickle is handy for serving with cold meats or on the side with baked ham or just chick it on the cheeseboard to give a bit of crunch and a flavour change at the end of the meal or for that cheesy evening snack attack.
How long will this pickle last
Your pickled romanesco broccoli will last up to a year in a cool dark cupboard. Once opened store in the fridge and use within a month.
Looking for more fun and easy pickles to make? Then check these out before you go;
Pickled pink Middle Eastern turnips
Quick and easy spicy pickled carrots
Sweet and sour pickled blackberries
Traditional English pickled onions
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Quick and easy pickled romanesco broccoli
Ingredients
- 200 ml white wine vinegar
- 1 tsp mustard seeds
- 50 g granulated sugar
- 2 cloves
- 1 cinnamon stick
- 1 head of romanesco or normal broccoli
Instructions
- Chop the cauliflower or romanesco into florettes and set aside
- Simmer all other ingredients in the vinegar for 15 mins
- Blanch the veggies in boiling water for 2 mins then drain thoroughly
- Pack the veg into sterilised jars and pour over the spiced vinegar
- Store in the fridge for 2 weeks to allow the flavours to mature before using
- Keep in the fridge after opening and eat within 1 month
I LOVE this recipe — we tried it last weekend and just posted about it to our blog: https://www.tablefor2sf.com/new-blog/january2019
Thank you!!
Thanks so much glad you enjoyed it and shared it too.
K