Peter Piper Pickled a Peck of Brussels Sprouts

I love tongue twisters....and I'm good at them.

No pickled peppers here today, but Peter Piper (that would be me), decided to try and pickle brussels sprouts, because I have so many all the time (I buy them weekly).

This, ladies and gentlemen, is a wonderful way to serve brussels sprouts at a cocktail party!  with cheese, or with a bloody Mary, or just eat them out of the jar.   

Delicious, I promise.

Here is how I made them:

Trim about 2 cups of brussels sprouts, removing the stem and cutting them in half.

Place in a bowl with cold water and a tbsp of kosher salt for about 15 minutes.  This will brighten them up.

Drain the water from the bowl and place the sprouts in 1 large or 2 medium jars.   

Add a garlic clove, whole peppercorns, 1 bay leaf, hot red pepper flakes and a tsp of mustard seeds to the jar.

I used 1 cup of white vinegar mixed with 1 cup of water and a tablespoon of sugar (make sure you are using equal parts water/vinegar ratio).

Boil the vinegar/water/sugar mixture a minute or two then pour directly over the brussels sprouts in the jar.  

Let cool, then cover and refrigerate.   

These are ready to eat after an hour!   

We loved them!


Chris David said…
Really delicious recipe