Today's recipe is my take on a recipe for broccoli pickles found on the amazing Korean cooking website www.maangchi.com.

In late September I put out my broccoli starts in the garden. I was hoping for a quick harvest, but cold rain came sooner than I expected and I was left with quarter sized broccoli heads.  Convinced that they would grow larger, I left them until spring.  Just as I was about to harvest the now fist sized heads, the  weather got warmer and my broccoli began to bloom!


Flowering broccoli is edible; the normal green sort you buy at the store is actually a tight cluster of miniature flower buds.  The flowers themselves are very light, crunchy, and sweet in addition to looking gorgeous.

Here is my take on the recipe:

5 cups water
1/4 cup salt
1/4 cup sugar
1/2 cup white vinegar
1/4 cup fines herbs
2 to 3 large heads of broccoli that is flowering

Mix water, salt, sugar, vinegar, fines herbs in a medium sized sauce pan and bring to a boil.  Let cool.
Gently wash broccoli removing any wilted flowers and cut of large stems.
Pack broccoli into 2 quart sized Ball jars, pour mixture over.
Refrigerate immediately.

Enjoy!