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
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
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)
This is an entry in the
Kitchen Skills Challenge