Pickled Broccoli Rabe

Directions

1. Bring the 2 cups of vinegar and water to a boil, add the greens, garlic, chili, and salt and cook for 5 minutes.

2. Drain and pat dry, trying to remove as much moisture as possible. Set everything on a paper towel over a cookie sheet and cool to room temperature.

3. Add a splash of olive oil to the bottom of the 500 mL mason jar, and pack the rapini, garlic, and chili tightly in the jar. You may have to squeeze out some excess pickling liquid.

4. Fill to the brim with olive oil. Close the lid tightly and store upside down to seal. Let it sit at least 5 days before eating. Once opened, it will last in the fridge for 5-7 days, submerged in olive oil.