Pickled Brussels Sprouts
A little zesty & a lot good! Serve as an appetizer, side or condiment or with sandwiches, on salads or in Bloody Marys.
- Yield: 1 pint 1x
Ingredients
Scale
- 10 to 12 trimmed and halved Brussels sprouts (10 if larger, 12 if smaller)
- 1/2 cup water
- 1/2 cup white vinegar
- 1 teaspoon kosher salt
- 5 black peppercorns
- 2 whole allspice
- a good pinch of crushed red pepper (use more for spicier)
- 1 bay leaf
Instructions
Bring 2 cups water to a boil, add Brussels sprouts and cook until bright green, about 4 to 5 minutes. Drain and place in a bowl of cold water, and run additional cold water over until Brussels are cool.
In very clean or sterilized jar (or jars depending on the size) add or divide the spices. Add the Brussels Sprouts.
Bring the water, vinegar, and salt to a simmer in a small saucepan and stir until salt is dissolved. Pour the mixture over the Brussels Sprouts.
Cool to room temperature. Cover with lid, and chill several days before using.
Notes
Best if rested for several days and keeps for about 6 weeks.