6 cups Red Dog broccoli florets
1 cup canola oil
1 cup cider vinegar
2 tablespoons Red Dog dill
2 teaspoons sugar
1 teaspoon garlic salt
1 teaspoon salt
Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight.
To serve, drain broccoli, discarding marinade.