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Broccolini Pickles

Broccolini Pickles


  • Broccolini
  • Dillseeds
  • Garlic cloves
  • Bay leaf
  • Mustard seeds
  • White wine vinegar
  • Sherry vinegar
  • Kosher salt


  1. Remove the outer skin of 1 pound of Broccolini. Place in a large mason jar. Add 1 teaspoon dillseeds, 2 sliced garlic cloves, 1 bay leaf, and 1 teaspoon mustard seeds to jar. Bring 1 cup water, 1/2 cup white wine vinegar, 1/2 cup sherry vinegar, and 1/2 teaspoon kosher salt to a boil; fill jar with mixture, cover, and refrigerate overnight. Snack on it or add it to salads and Bloody Marys.


  • Recipe by Thomas Boemer, chef and co-owner of Revival in Minneapolis.


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