Musing on food and cooking ...

Tuesday, October 09, 2007

Sweet and Sour Ginger Chili Pickled Broccoli

I got two huge heads of Romanesco broccoli in my garden box (one in my box and one I took from the share box) and even though I adore cooked broccoli, I needed to do something with much of it as I certainly can't eat two heads by myself. So I chunked it up into rather large spears, blanched it, and then put it in a jar with some of my sweet chili ginger dipping sauce (from The Ginger People), some vinegar, and water, and stuck it in the frig to turn into refrigerator pickles. The brining ingredients are about 1/3 of the container you are using to pickle the broccoli of dipping sauce, 1/2 of the container of vinegar and fill the rest with water. Stir well to mix. I will let them stew in the frig for about three days but they already smell yummy good.

6 comments:

Brave Sir Robin said...

Damn, you are always so frugal.

I'll bet they are tasty.

GourmetGoddess said...

My mother once told me that I make every nickle squeal twice before spending it. I don't think it was meant as a compliment.

I actually wasn't as frugal as I should have been this summer. I should have done more freezing and drying, but I ended up battling a fruit fly infestation and so I put a lot of stuff in my compost bin. Which is ok, because then I will have compost for next year!

I hope they are tasty. I am going to try one tonight and see if they are ready for gnoshing.

Brave Sir Robin said...

I certainly meant it as a compliment!!

GourmetGoddess said...

The pickles were very tasty. I might add more vinegar next time.

Boxer rebel said...

I love the ginger people. They are the best. I had some ginger wasabi slather sauce that was great on everything from tuna steaks to burgers to fries, but it is gone now. I have to get some more ginger people stuff.

Jenn said...

I never thought of pickled broccoli, but I suppose you can pickle anything!