Chefs all across the South are putting up jars of local produce, lining their larders and dining room cabinets with thrilling twists on pickles. You can also have a little jar of big Brussels sprout taste for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary. Chef and cookbook creator Virginia Willis created this clean pickled Brussels sprouts recipe flavored with black peppercorns, mustard seeds, garlic, a bay leaf, and a pinch of overwhelmed purple pepper. The pickles are made in the refrigerator, so no water bathtub is needed. After four days of pickling, the Brussels sprouts turn tangy, vivid, stinky, and are equipped to consume. Serve them alongside a bloody Mary, on a meat and cheese platter, or with rich meats which includes roast pork. This recipe makes a small batch of pickles however you may without problems scale up the recipe in case you want to make a larger quantity. They will maintain, covered, inside the refrigerator for up to one month. Go beforehand, provide your Brussels sprouts a touch chew.
Traditional Quick-Pickled Brussels Sprouts
Greg DuPree
Active Time
15 Mins
Total Time
ninety six Hours 15 Mins
Yield
Serves four (serving size: 1/4 cup)
Virginia Willis
Chefs all across the South are setting up jars of neighborhood produce, lining their larders and dining room cabinets with thrilling twists on pickles. You too can have a touch jar of big Brussels sprout taste for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary. Chef and cookbook author Virginia Willis created this smooth pickled Brussels sprouts recipe flavored with black peppercorns, mustard seeds, garlic, a bay leaf, and a pinch of overwhelmed red pepper. The pickles are made in the refrigerator, so no water bathtub is wanted. After 4 days of pickling, the Brussels sprouts flip tangy, vivid, smelly, and are geared up to consume. Serve them along a bloody Mary, on a meat and cheese platter, or with wealthy meats inclusive of roast pork. This recipe makes a small batch of pickles however you could without problems scale up the recipe if you need to make a bigger amount. They will hold, covered, inside the fridge for up to 1 month. Go ahead, give your Brussels sprouts a little bite.
Ingredients
10 trimmed and halved Brussels sprouts three/4 cup water 1/four cup white vinegar 1 teaspoon coarse kosher salt 10 black peppercorns 1/four teaspoon yellow mustard seeds 1 sliced garlic clove Pinch of crushed crimson pepper 1 fresh bay leaf
How to Make It
Cook 10 trimmed and halved Brussels sprouts in a massive stockpot of boiling water until bright inexperienced, about five minutes. Drain and rinse beneath bloodless going for walks water. Bring three/four cup water, 1/4 cup white vinegar, and 1 tsp. Coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine 10 black peppercorns, 1/four tsp. Yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed purple pepper, and 1 sparkling bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; upload hot vinegar aggregate. (You may have a few leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to two weeks before serving. Store covered in refrigerator up to 1 month.
Traditional Quick-Pickled Brussels Sprouts
Greg DuPree
Active Time
15 Mins
Total Time
ninety six Hours 15 Mins
Yield
Serves four (serving size: 1/4 cup)
Virginia Willis
Chefs all across the South are setting up jars of neighborhood produce, lining their larders and dining room cabinets with thrilling twists on pickles. You too can have a touch jar of big Brussels sprout taste for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary. Chef and cookbook author Virginia Willis created this smooth pickled Brussels sprouts recipe flavored with black peppercorns, mustard seeds, garlic, a bay leaf, and a pinch of overwhelmed red pepper. The pickles are made in the refrigerator, so no water bathtub is wanted. After 4 days of pickling, the Brussels sprouts flip tangy, vivid, smelly, and are geared up to consume. Serve them along a bloody Mary, on a meat and cheese platter, or with wealthy meats inclusive of roast pork. This recipe makes a small batch of pickles however you could without problems scale up the recipe if you need to make a bigger amount. They will hold, covered, inside the fridge for up to 1 month. Go ahead, give your Brussels sprouts a little bite.
Ingredients
10 trimmed and halved Brussels sprouts three/4 cup water 1/four cup white vinegar 1 teaspoon coarse kosher salt 10 black peppercorns 1/four teaspoon yellow mustard seeds 1 sliced garlic clove Pinch of crushed crimson pepper 1 fresh bay leaf
How to Make It
Cook 10 trimmed and halved Brussels sprouts in a massive stockpot of boiling water until bright inexperienced, about five minutes. Drain and rinse beneath bloodless going for walks water. Bring three/four cup water, 1/4 cup white vinegar, and 1 tsp. Coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine 10 black peppercorns, 1/four tsp. Yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed purple pepper, and 1 sparkling bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; upload hot vinegar aggregate. (You may have a few leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to two weeks before serving. Store covered in refrigerator up to 1 month.