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jar of pickled romanesco

Quick and easy pickled romanesco broccoli

Karon Grieve
Pickled romanesco or broccoli/cauliflower is simple to make and a good store cupboard standby
5 from 2 votes
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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course pickles
Cuisine French
Servings 1 jar
Calories 257 kcal

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
Metric - US Customary

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

Notes

Serve with a cheeseboard, with a ploughman's lunch, with BBQ and so much more

Nutrition

Calories: 257kcalCarbohydrates: 55gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 19mgPotassium: 123mgFiber: 2gSugar: 50gVitamin A: 12IUVitamin C: 3mgCalcium: 58mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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