Quick Pickled Broccoli Recipe
This pickled broccoli recipe is quick, easy and it's loaded with sweet and spicy flavors. With just a handful of ingredients, this dish makes for a fantastic vegan side, appetizer "salad" or snack.
Servings: 4
Calories: 151kcal
Equipment
Ingredients
- 1 pound fresh broccoli
- ¾ cup unseasoned rice vinegar
- 3 tablespoons sesame oil
- 1½ teaspoons chili paste
- 1 teaspoon garlic, minced
- 2 teaspoons granulated sugar
- ⅛ teaspoon Kosher salt
Instructions
Make the Marinade
- In a small saucepan, whisk the vinegar with the sesame oil, chili paste, garlic, sugar and salt. Place this over medium heat for just a minute to dissolve the sugar and salt. Set aside to cool.
Prepare the Broccoli
- Fill a large bowl with ice water and set aside. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil.
- Cut the broccoli florets into bite-sized pieces. Use only the most tender portion of the stems and slice them very thinly. (Discard the tough part of the stems towards the bottom.)
- Rinse the broccoli and add it to the pot on the rack. Sprinkle it lightly with salt and cover. Turn the heat to low and steam just until the broccoli is tender, about 6 minutes.
- Drain the broccoli and immediately add it to the bowl of ice water. Leave it for about 5 minutes, drain again, pat it dry with a kitchen towel, and add it to a bowl .
Marinate
- Pour the cooled marinade over the broccoli, cover with plastic wrap and refrigerate for at least an hour before serving.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 151kcal | Carbohydrates: 10g