January 7, 2011

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

3 comments:

  1. This sounds really good. I was just wondering the other day if there are any recipes out there for pickled brussel sprouts.

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  2. You will have to tell me what you think.

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  3. Just found your great blog. Is this your photo and if so may I use it to accompany a poem on theramblingepicure.com? I could link it back to your blog and give full credit, etc.

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