Marinated Broccoli

Note from Cheri: A colorful plate of marinated vegetables makes a light, healthy appetizer tray for any gathering. This dish can be made far in advance and packs well, making it a welcome addition for picnics. The sugar adds another layer of flavor but you can get away without it for those needing to limit sugar intake. I usually use zipper storage bags to marinate food, which saves room in the refrigerator makes it easy to pack.

2 lb. fresh broccoli, trimmed 1 C cider vinegar 1/3 C vegetable oil 1/8 C water 1 T dillseeds 2 cloves garlic, minced 1 tsp. salt 1/2 tsp. pepper 1 T sugar (optional)

Serves 8 as a side dish, 12-14 as part of an appetizer tray Remove tough ends from broccoli stalks, remove large outer leaves and cut into florets, reserving stalks for another use. Place broccoli in a bowl or plastic zipper bag. Combine remaining ingredients and pour over broccoli. Chill overnight, mixing occasionally.