Pickled Brussels Sprouts

I am a huge fan of Brussels Sprouts so making a batch of pickled ones is a highlight on my year.  I usually only make 4-5 pints since it takes so long to trim the sprouts. That said they are completely worth the effort.

The sprouts work well with many different flavors.  In the past I have made spicy batches with chiles, more traditional batches with garlic and dill and have also made batches with horseradish.  So far I have yet to come up with a bad combination.  This year I wanted decided to play with lemon and black pepper.  The lemon adds a nice and refreshing note to the pickle.

As far as using these little pickles...I would say a simple pickle tray with some rye bread and cheese.  Maybe some vodka.

Black Pepper and Lemon Pickled Brussels Sprouts

2 lbs Brussels Sprouts

3 C vinegar

1.5 C water

3 T salt

1 lemon (organic)

1 T black peppercorns, cracked

Trim the sprouts.  Cut in half if very large.

Zest the lemon. Juice the lemon and place the juice in a saucepan.  Divide the lemon zest and black peppercorns between your jars.  

Add the vinegar, salt and water to the saucepan.  Bring to a boil. When the salt has dissolved add the sprouts.  Simmer for 5 mins.

Place the sprouts in your jars.  Cover with the lemon/vinegar mixture.  

Process for 10 mins.  Enjoy