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