Pickled Brussel Sprouts

I was working with an AMAZING chef two years ago when I was looking for the perfect bloody mary garnish, and one that no one else had. Introducing the cold quick pickled brussel sprouts. you will need the following;

Supplies

Apple Cider Vinegar

Balsamic Vinegar

Red Onions

Garlic

Fresh Brussel sprouts

Step 1: Step One; There Is No Step Two...

The recipe is a 14:1 mixture of vinegar, but I only had a handful of sprouts so I made enough to cover what I had.

14. oz Apple cider vinegar

1 oz balsamic vinegar

6-12 brussel sprouts (depending on size of batch you're making

two "rings" of red onion - Basically slice it like you would for a burger, take the two outer rings off and split in two

1/2 tsp granulated garlic - had I had fresh garlic I would have tossed in two cloves

directions;

Put your trimmed and washed sprouts in a container

put everything else on top

give it a stir

put a lid on it

put in fridge

wait 12hrs (you can try them after 3 hrs or so, but for full pickling flavor, give it 12 or overnight in the fridge)

Comments

[jessyratfink]

I love brussel sprouts but have never thought to try them pickled. Definitely have to try this :)

[Nightmare54]

I would try and find the smallest brussel sprouts, the last batch of fresh sprouts were gigantic and whereas they still tasty, they weren't the easy, pop in your mouth and enjoy, kinda snacks..and I tried frozen once, and they were like cheap pickle spears, limp, and squishy..tasted basically the same, but the texture is ify at best. I hope you like them as much as the wife and I!