12oz Pickled Broccoli

Broccoli just got a Pinche Cactus Ranch makeover!

We took crisp broccoli florets and packed them with garlic, jalapeno, red peppers, mustard seed, coriander, black pepper corns, and just enough heat to keep things interesting. The result is a bold, savory pickle with a bright vinegar bite and a little kick that makes it seriously hard to stop at one forkful.

This isn't your ordinary pickled vegetable. It's crunchy, spicy, garlicky, and made to disappear.

Eat it straight from the jar, add it to a charcuterie board, serve it alongside BBQ, burgers, steaks or sandwiches, toss it into salads and pasta, or chop it up for a insanely good relish dip. And don't overlook that leftover brine it can add a punch of flavor to marinades and dressings.