A couple weeks back, I bought a bright green head of romanesco broccoli. It was more money than I should have spent on a single handful of produce, but ever since trying it a few years back as a pickle on the Farmhouse Platter at Supper, I’ve had a weakness for it.
I like it best as a quick pickle (also known as a refrigerator pickle), because it stays most crunchy and crisp that way. You also retain more color if you keep it out of a boiling water bath canner.
It’s an easy pickle to make. Take on head of romanesco broccoli and break it into florets. Because of the spiral arrangement of the little fractal heads, it typically breaks apart quick easily. Place spices in the bottom of the jar and pack the florets in on top (my particular head fit perfectly into a pint and a half).
Heat apple cider vinegar, water and salt together just until the salt dissolves. Pour the pickling liquid over the florets and use a chopstick to ease out any air bubbles.
Place a lid on the jar. Once it is cool, pop it into the fridge and let it sit for about a week before beginning to munch. You’ll end up with deeply tangy, crunchy pickles. This time of year, when soups and braises appear on our weekly menu with greater frequency, having these in the fridge makes me very happy. The recipe is after the jump.