Introduction: 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;
Apple Cider Vinegar
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
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)
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Kitchen Skills Challenge
3 years ago
I love brussel sprouts but have never thought to try them pickled. Definitely have to try this :)
Reply 3 years ago
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!