Broccoli pickle

Ingredients

1 large head of broccoli
25-30, thai red chillies
4-5 cloves, garlic
3 tbsp vinegar
4 tbsp extra virgin olive oil
Salt to taste ( I added 4 tsp)

The above quantities are a basic guideline. You will need to adjust the seasonings as per your taste in the next 2-3 days. If you like it really spicy, add more red chillies. 

Method

1. First, cut the entire stem off as close to the florets as possible.
2. Now, slice the stem into 1/4 inch roundels and then cut them length-wise into 1/4 inch strips. You   can cut the stem into any shape you like really, just that they should be tiny bite-sized.
3. Cut the broccoli head into small pieces.
4. Rinse well under running water and then leave it in water for 30 minutes or so.
5. In the meanwhile, wash and dry the red chilies and chop them finely.
6. Chop the garlic into small pieces. The size you would like to eat.
7. Drain off the water from the broccoli and leave to dry on a large tray lined with a kitchen towel to absorb excess moisture from the broccoli and dry out a bit.
8. Transfer the broccoli to a large bowl.
9. Add the chilies, garlic, salt, vinegar and olive oil.
10. Mix it all together well and give it a taste. Adjust salt, vinegar and oil as per your taste.
11. Leave the broccoli in the bowl for a day or two and keep mixing it every now and then. Adjust salt and vinegar to taste. 
12. Take a clean and dry glass jar. Pour 1/4 tsp of white vinegar into it, close the lid and shake the jar to coat all sides of the jar with vinegar. Now transfer the pickle into the jar.
13. The pickle is ready to eat when the broccoli has softened a bit, and all flavors have come together.