Brussels Sprout Week – Part Quatre – Pickles!

Brussels Sprout Week – Part Quatre – Pickles!

                                                          

         The End the Week!image

The final installment for Brussels Sprout Week but not the end of your adventure with these little wonders.  You will notice that I have not told you to steam them or fry them in bacon primarily because I feel that if you already don’t like them, steamed are not going to rock your world and I don’t eat bacon.

Did you know? – Half a pound of brussels sprouts have only 50 calories.

Sometimes, it is important to sit down and ask yourself one question: what is the best way to make something better? The answer: pickle it.  Who doesn’t love a pickle?  The only time that I wouldn’t go near them was when I was pregnant (weird right?).  They can be sweet, sour, fruits, veggies, spicy, mild or any combination.  They are hard to mess up and easy to make.  You can tuck away a jar of homemade pickels in the fridge for one of those desperate days when you need a snack and don’t have much in the house.  You can use the juice for all kinds of wonders.  You probably get the point, I love pickles.

I had never had a brussels sprout pickle. I had seen them online but that was about it.  I love a good garlic dill but my husband is a sucker for a bread and butter pickle .  Since I am the one who will most likely eat the most of them, I went for more of a dill pickle brine.

Brussels Sprout Pickles
A crispy pickle for something different.
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Ingredients
  1. 500g brussels sprouts
  2. 1c cider vinegar
  3. 1c water
  4. 1tbsp pickling salt
  5. 1/2tsp peppercorns
  6. 1/4tsp mustard seeds
  7. 2 cloves garlic
  8. 1 small chili
  9. 2 bay leaves
  10. 1 bunch of fresh dill
Instructions
  1. Clean the brussels sprouts and place in a clean jar with the mustard seeds, garlic, chili, bay leaves, dill and peppercorns.
  2. In a small saucepan, heat the vinegar and the water until boiling.
  3. CAREFULLY pour the hot vinegar liquid into the jar.
  4. Seal it up and leave it to pickle for a good few weeks.
  5. Open and enjoy!
The Gilded Sprout http://thegildedsprout.com/
imageThese little gems are garlicky and a little spicy as the chili has been given some time to infuse.  They are thicker than your average cucumber pickle.  I didn’t bother heat sanitizing the jar because I only made one and knew that it was going to be consumed quickly.  I have also found that pouring boiling vinegar on anything tends to provide a good amount of sterilization. 

Did you know? – Brussels sprouts were cultivated in Ancient Rome.  It is entirely possible that Sparticus munched on them while preparing to go into the area (there is zero historical evidence of this). 

My suggestion for you: get yourself a good sharp cheese and a cracker of some kinds and enjoy!

I hope that you have enjoyed Brussels Sprout Week as much as me.  Sometimes we get into ruts with food where we circle back to just one or two ways of cooking something. Maybe you will have liked one of my recipes or maybe you were inspired to try something new with the sprout at home.  My husband claims that he has never met a brussels sprout that he liked.  It is hard to tell if I have changed his mind or if he is just being polite, but either way I will take it!

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