2 bunches of fresh broccoli
1-1/2 cup of cider vinegar
1/4 cup of cold water
1/2 cup of vegetable oil
2 tablespoons of sugar
1 tablespoon of dill seeds
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of minced garlic
ripe olives and pimento strips

Trim off large leaves of broccoli and tough ends of lower stalks.  Wash broccoli and cut into serving size spears.  Arrange spears in single layer in dish.

Combine next eight ingredients in a jar, cover tightly and shake.  Pour over broccoli.  Cover and chill at least twelve hours, stirring occasionally.

Before serving, remove broccoli from marinade, garnish with olives and pimento strips.

Recipe courtesy of Laura’s maternal grandmother, Nana.