Today’s recipe for preserves to always have a ready side dish: sweet and sour broccoli in oil.
It’s true that nowadays we can find plenty of fruits and vegetables even out of their season but to me, they have an entirely different taste, so when we have the chance, let’s stock up on vegetables to consume in periods when we couldn’t find them. One of my favorites in this period, along with pumpkin, is broccoli, and I must say, my kids love it especially prepared this way in oil. For this preparation, we use only the florets of the broccoli but don’t throw away the stalks because you can make a delicious broccoli stalk cream.
Moreover, don’t you think they make beautiful Christmas gifts? I would go crazy if someone gave me a lovely basket with so many delights made with their own hands. Can you imagine a red basket filled with many jars of preserves, some jujubes in grappa, chestnuts in brandy, stewed plums, ginger cookies, and nougat, all prepared by you and each with a beautiful red bow. How splendid!!!
Now let’s see together, step by step, how to make this recipe.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 jars
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
Below you will find the links to the ingredients used
- 9 oz broccoli (cleaned florets)
- 1 cup water
- 1 cup white wine vinegar
- 2 tbsp sugar
- 2 tsp fine salt
- to taste chili peppers
- 1/2 clove garlic
- 1 bunch parsley
- to taste olive oil
Tools
Below you will find the links to some tools used to make the recipe
- 1 Scale
- 1 Saucepan
- 2 Jars
- 1 Knife
- 1 Cutting Board
- 1 Slotted Spoon
Let’s Begin!
Let’s sterilize the jars, so we take the jars, wash them well, and boil them in a large pot for about twenty minutes, then we remove them from the water and place them upside down to drain on a clean towel.
Take the broccoli and separate the florets from the stalks, try to get small florets of the same size to ensure even cooking, then wash them. Remember not to throw away the stalks as they can be used to make pesto. In a saucepan, put the water, vinegar, sugar, and salt, stir, and put on the stove.
When the water starts boiling, immerse the broccoli and let them cook for five minutes over medium heat, then drain them with a slotted spoon onto a clean towel, spread them out and let them drain and cool slightly. While the broccoli is cooking, prepare the aromatics: take some parsley, half a clove of garlic, and a piece of chili pepper and chop finely.
In a bowl, place the cooked broccoli with the chopped aromatics and a couple of tablespoons of olive oil, mix, then fill the jars pressing the broccoli with your hands to avoid leaving empty spaces and air inside the jar, then pour olive oil to cover.
Wait a little and check if you need to top up with more oil, then tightly close the jar lids. While you wait to close the jars of sweet and sour broccoli in oil, take a photo and post it on social media tagging me (una Riccia che pasticcia) and let me know who you will give this delicious gift to.
A Riccia Recommends
Before enjoying the sweet and sour broccoli, it’s best to wait at least twenty days. Sweet and sour broccoli can be stored for 5-6 months.
FAQ (Questions and Answers)
Is it possible to sterilize jars only in a pot?
No, it is possible to sterilize jars in the oven by keeping them there for 10 minutes at 230°F or in the dishwasher using the highest temperature setting, and finally, you can also sterilize in the microwave by adding a little water to the jar and bringing it to a boil. In this case, you cannot insert the lids.
