Peter Piper Pickled a Peck of Brussels Sprouts
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!
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