Enjoy Brussels sprouts after the season ends with this refrigerator pickle recipe. Add these to a Bloody Mary on your fall brunch menu or serve with grilled sausage and roasted potatoes.
Ingredients
- 2 pounds Brussels sprouts, cleaned and halved
- 3 cups water
- 2 cups white vinegar
- ½ cup pickling or kosher salt
- 1 tablespoon sugar
- 8 sprigs fresh dill
- 1 large onion, sliced
- 8 cloves garlic
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
Instructions
Yield: 4 quarts
Fill a large bowl with ice water. In a large pan, boil Brussels sprouts for 2 to 3 minutes. Drain the sprouts and place in an ice water bath to cool.
Combine the 3 cups of water, vinegar, salt and sugar in another pan over medium heat. Whisk until the salt and sugar dissolve. Drain the Brussels sprouts and divide into 4 clean quart jars. Divide the dill, onion, garlic, mustard seeds and peppercorns and add them to the jars. Pour the vinegar mixture over the Brussels sprouts. Allow to cool.
Put lids on the jars and refrigerate. These will last 4 to 6 weeks in the refrigerator.
Edible Michiana original recipe
