Pickled Brussels Sprouts

Why not, right? Chefs seem to be pickling all sorts of things these days. I'm a sucker for a good pickle, whether a cucumber or carrot. It's only natural that I give the old Brussels sprout a good pickling.

These don't pickle as quickly as other pickle recipes I've posted. I'd give it 3 weeks in the fridge to make sure the brine fully penetrates the sprout.

Pickled Brussels Sprouts
makes 1 jar

10-15 Brussels sprouts (trimmed and halved)
1 1/2 cups white distilled vinegar
3/4 cup water
1 tbsp kosher salt
1 tsp whole peppercorns
2 tsp dill seeds
2 dried chili de arbol
1 clove garlic (smashed)

Trim Brussels sprouts and cut in half. Set aside.

Heat vinegar, water and salt in a medium sauce pan or pot. Bring to a boil. Turn off heat immediately.

Add Brussels sprouts, peppercorns, dill seeds, chilies and garlic to the pint glass. Pout brine over the sprouts to the very top. You may not need to use all the brine.

Seal and pop into the fridge for about 3 weeks. After one week, taste a sprout to see how it tastes. Do the same every week until they have the desired taste and consistency desired.

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