Korean-style broccoli pickles

Bring 5 cups of water, a quarter cup each of salt and sugar and half a cup of apple vinegar to a boil.

Cut the broccoli florets into bite-size pieces; cut the stem edges lengthwise into bite-size pieces too.

Blanch the broccoli by pouring the boiling liquid over it.

Cool the broccoli in ice-cold water and strain.

Put the broccoli in a glass jar; once the pickling liquid has cooled, pour it in and refrigerate.

Edible right away, better a few hours later.