Quick Pickling Vegetable Skewers

This week, I've rescued and updated one of my favourite recipes to start the year eating healthy and being more sustainable. I've put a spin on the classic Spanish pickled vegetable skewer "Banderilla," using a part of broccoli almost no one uses, the stems.

With broccoli and other seasonal vegetables different from the original recipe, I'll show you how to make a delicious tapa perfect for any time of the day.

Keep reading to find out how to prepare this typical Spanish tapa in just 5 minutes.

Pickling Vegetables Recipe

• Preparation time 15 min
• Cooking time 5 min
• Total time 24 hours

Ingredients for 8 Skewers

1. 3 Broccoli stems
2. 1 big red pepper
3. 2 carrots
4. 6 radish
5. 10 coriander seed
6. A bunch of Dill
7. 1 root of ginger
8. A Bay leaf.
9. A clove of garlic

For Pickling brine

1. 250 ml water
2. 400 ml white grape vinegar
3. 20 g salt
4. 20 g sugar
5. A Bay leaf
6. 10 black peppercorns

Method

For the vegetables.

1. First, cut the flowers of the broccoli leaving the stems clean. Keep the flowers for cooking in different ways. For example, blanch them, and add them to a salad.
2. Peel the broccoli stems and cut them into slices of about 3 cm. Shape them in any way you like, but they must be the same size so that the vinegar cooking process is the same.
3. I have used a pastry cutter to give them a round shape.
4. Then, do the same with the pepper, the radish and finally the carrot, which I have cut into squares to make the skewers with different shapes and colours.

1. Now it is time to insert the vegetables on the skewer and put them inside a sterilised glass jar with the ginger, the clove of garlic and the coriander seeds.

1. On the other hand, put the water, vinegar, sugar, salt, bay leaf and peppercorns in a pot.
2. Bring it to the boil, ensuring the sugar and salt are perfectly diluted.
3. Pour the hot contents of your pot into the glass jar making sure that the liquid covers the brochettes completely.

1. Close the jar with the lid. Let it stand for a day in the dark at room temperature.
2. Then keep it in the refrigerator.

The Broccoli stem skewers are ready to eat any time you want.

I recommend you keep it for 15 days at maximum, then the colour and taste lose strength.

You can serve them as an appetiser like crudités, as part of a salad or as an accompaniment to many dishes.

Try this delicious recipe and discover how simple vegetables can transform into a different vegan tapa dish.