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    Home » Sides » Spicy Quick Pickled Broccoli

    Spicy Quick Pickled Broccoli

    Sep 21, 2014 · by Valentina · 18 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This pickled broccoli recipe is quick, easy and bursting with sweet and spicy flavors. With just a handful of ingredients, this dish makes for a fantastic vegan side, appetizer "salad" or snack. Three spears of Spicy Quick Pickled Broccoli on black background.

    I loved family dinner parties at my grandparents' house.

    My perception as a little girl, was that my grandparents were fancy.

    No matter what the occasion, Christmas Eve or a typical weekend evening, the table was set much like that in the upstairs dining room in Downton Abbey. Everything was just so.one spear Quick Pickled Broccoli Recipe on black background

    Okay, so my grandparents didn't use a ruler to place the silverware, and they set it without a butler in sight.

    However, the china sparkled, the silver shined, and there were always too many forks for me to know which to use and when.

    three spears of Quick Pickled Broccoli on a black background

    My grandfather always sat at the head of the table and carved the meat -- a ceremony in and of itself, which he loved.

    My grandfather was also the master of Root Beer Floats, though not at the fancy dinner parties. Those were reserved for sleepovers.

    While he carved, my grandmother would place platters and bowls of beautifully arranged food strategically down the center of the table -- each one prettier than the next.

    two spears of Spicy Quick Pickled Broccoli on black background

    There were always many small dishes of sides. "Small plates," if you will. (My grandmother was ahead of her time.) There were olives, mushrooms and my favorite, the pickled broccoli. Each one was always in a very pretty serving dish with an equally lovely serving utensil.

    What's in this recipe?

    There are only a few ingredients in this recipe, and they all pack in a ton of flavor.

    • rice vinegar
    • sesame oil
    • chili paste
    • garlic
    • touch of sugar
    • broccoli

    What does it taste like?

    The pickled broccoli was delicious dish that was tangy, sweet and a bit spicy.

    Though I wish it was, this isn't my grandmother's recipe. I don't have it, so I did what I thought might be similar, and if my memory serves me well, this is pretty close.

    I think once you learn how to pickle broccoli, it might just become your go-to vegetable side dish. 🙂

    My grandmother, would have of course, served hers in a lovely crystal bowl, with a shiny fork to match.

    Enjoy!

    Quick Pickled Broccoli Recipe

    Spicy Quick Pickled Broccoli

    Valentina K. Wein
    This pickled broccoli recipe is quick, easy and bursting with sweet and spicy flavors. With just a handful of ingredients, this dish makes for a fantastic vegan side, appetizer "salad" or snack.
    *Please note that 1 hour of the prep time is inactive, marinating time.
    5 from 2 votes
    Print
    Prep Time 1 hr 10 mins
    Cook Time 5 mins
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 146 kcal

    Ingredients
      

    • 1 pound fresh broccoli
    • sprinkling of sea salt
    • ¾ cup unseasoned rice vinegar
    • 3 tablespoons sesame oil
    • 1½ teaspoons chili paste
    • 1 teaspoon garlic, minced
    • 1 teaspoon granulated sugar

    Instructions
     

    • Fill a large bowl with ice water and set aside.
    • Cut the broccoli into uniform spears. Rinse, drain, add them to a large bowl. 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 and then add the broccoli to the rack, sprinkle it with salt and cover.  Turn the heat to low and steam just until the broccoli is tender, 4 to 5 minutes.
    • Drain the broccoli and immediately add it to the bowl of ice water. Leave it for about 5 minutes, drain again, pat dry with a kitchen towel, and set aside. (The ice water "shocks" the broccoli, which stops the cooking process and helps keep the color bright.)
    • In a medium-sized mixing bowl, whisk the vinegar with the sesame oil, chili paste, garlic, and sugar. Pour this mixture into a heavy-duty zip-lock bag and add the broccoli. Seal the bag, removing as much air as possible and place it in a bowl (in case it leaks), in the refrigerator.
    • Let the broccoli marinate for about 1 hour, drain and serve.
    Keywords good vegetables to pickle, unique vegan sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. Christina

      September 21, 2014 at 9:20 pm

      What a lovely post, Valentina! I'm sure your grandmother would love that you tried to recreate her pickled broccoli. I love anything pickled, so I'd totally be into this side-dish, especially since it's spicy!

      Reply
      • valentina

        September 21, 2014 at 10:33 pm

        Thank you, Christina. My grandmother was a great cook 🙂

        Reply
    2. Mandy

      September 22, 2014 at 11:46 am

      Picking up broccoli to make this up this weekend. It looks amazing!

      Reply
      • valentina

        September 22, 2014 at 4:09 pm

        Awesome, Mandy! Hope you love it. 🙂

        Reply
    3. David

      September 22, 2014 at 10:07 pm

      You don't use a ruler to create your place settings? Scandalous! 🙂 The broccoli looks wonderful! xo

      Reply
      • valentina

        September 24, 2014 at 9:50 pm

        I love scandals. 😉

        Reply
    4. Judy @ ImBored-LetsGo

      September 24, 2014 at 6:43 am

      This sounds delicious! I love the flavor profile!

      Reply
      • valentina

        September 24, 2014 at 9:41 pm

        Thanks, Judy. Hope you try it. 🙂

        Reply
    5. Coco in the Kitchen

      September 24, 2014 at 2:00 pm

      *DROOL*

      'Nuf said.

      Reply
      • valentina

        September 24, 2014 at 9:41 pm

        😀

        Reply
    6. Adrienne

      September 24, 2014 at 5:01 pm

      They were the best, weren't they? Would you ever consider an upgrade and eventual reveal of the root-beer float?

      Reply
      • valentina

        September 24, 2014 at 9:39 pm

        Adrienne, I have been thinking about the root-beer float a lot. I don't think I'd even upgrade it b/c it was so perfect. (Grandpa's vigorous stirring was my favorite part of the entire process.) xo V

        Reply
    7. Sam Colbey

      March 26, 2020 at 5:21 pm

      Bring this recipe back to stop food waste in these trying covid19 days ahead

      Reply
      • valentina

        March 27, 2020 at 3:11 pm

        Excellent idea! Thanks. I'll start promoting it again. Stay well! 🙂 ~Valentina

        Reply
    8. Alina

      April 18, 2020 at 7:58 am

      sounds wonderful! how long will it keep after it is pickled?

      Reply
      • valentina

        April 18, 2020 at 3:21 pm

        Hi Alina, Thanks for writing in. It will keep for about a week. It will still be okay to eat a good few days after that, but will taste the best within the first week. Enjoy and stay well! 🙂 ~Valentina

        Reply
    9. Anne

      August 15, 2020 at 9:35 am

      This has become my go-to broccoli recipe for summer! Love it!

      Reply
      • valentina

        August 15, 2020 at 2:33 pm

        Thanks so much, Anne! I'm so happy you enjoyed it. I agree, it's a nice cooling summer recipe. And thanks too, for being one of my readers. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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