Combine vinegar, olive oil, dill weed & garlic in a medium bowl, stirring well with a wire whisk. Set aside. Trim large leaves from broccoli. Remove flowerets & reserve for another use. Remove tough ends of lower stalks & discard. Wash remaining stalks & cut diagonally into 1/2 inch slices. Add 2 c. Broccoli slices to vinegar mixture. Toss gently to coat. Reserve any remaining slices for another use. Cover coated broccoli slices & chill 3 hours. To serve, place broccoli on a cabbage-lined serving plate. Garnish with dill & pimiento.