Pickled Rapini (Broccoli Rabe)

Here is another great recipe from Domenica Marchetti's PRESERVING ITALY cookbook.

I love broccoli rabe (also known as rapini). It can be mean and bitter, but sometimes I like that in a person (I mean vegetable!).

Here you blanch the broccoli rabe for 5 minutes in the vinegar solution just to make it tender but still crisp.

Domenica wants you to keep in the fridge for a week to mellow, but I dug in right away....I have zero patience.

This was FANTASTIC on roast chicken sandwiches and with her oven roasted tomatoes on pizza!

In her book, she suggests you serve it on ciabatta rolls with fresh mozzarella and prosciutto cotto.
I'm in.

Pickled Rapini: (adapted from Preserving Italy)

2 lbs. of broccoli rabe (rapini)
2 cups of white wine vinegar (I used regular white vinegar)
2 cups water
4 cloves garlic, sliced super thin
2 tbsp sea salt
olive oil
crushed red pepper flakes

You will need 2 sterilized 1 pint jars w/ lids

Trim the rapini and discard the tough stems.

In a heavy saucepan, bring the vinegar, water, garlic and salt to a boil over medium heat. Dissolve salt.
Add in the broccoli rabe pushing it down with a spoon or tongs to submerge in the brine.

Cook on a boil for 5 minutes.
Drain the broccoli rabe and discard the brine.

Spread out on a kitchen towel on a baking sheet to cool for about an hour.

Pour a little olive oil in the bottom of the jars and pack the broccoli rabe in the jars, sprinkling the red pepper flakes in as you go.

Slowly pour enough olive oil to cover.

Screw the lids on tightly and let stand at room temp for 24 hours.

Let the broccoli rabe "cure" in the fridge for about a week before using.

The pickled vegetable will keep about 2 months in the refrigerator.

This was a delicious way to preserve and pickle one of my favorite vegetables!