If you love Brussels Sprouts, you are going to really love Pickled Brussels Sprouts! Lightly spar boiled and preserved with garlic, rosemary, jalapeños, and peppercorns, these will add some love to your cheese board for sure!
24 ounces Brussels sprouts (trimmed, halved or quartered)
4 cloves garlic (whole)
2 teaspoons whole peppercorns
2 cups apple cider vinegar
1 cup distilled white vinegar
1 cup water
2 jalapeño peppers (seeds and ribs removed)
2 tablespoons salt
2 tablespoons sugar
Prep the Brussels Sprouts
Trim the whole sprouts if not already done.
Slice in half through the end. If they are large you might want to quarter them.
Bring a pot of water to boil.
Salt the water to taste.
Blanch the sprouts for 3 minutes to par-cook them.
Remove the sprouts from the boiling water and submerge in an ice bath to stop the cooking.
Layer the sprouts, garlic cloves, peppercorns, and jalapeño peppers (sliced or chunked) in a glass jar for pickling.
Prepare the pickling liquid
In a medium-large pan add the two kinds of kinds of vinegar, water, sugar, and salt.
Bring to a boil and boil for 5 minutes.
Carefully remove the pan from the heat and pour over the sprouts and spices.
Let cool to room temperature.
Seal the jar and store in the refrigerator for up to two weeks.
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Keywords: Brussels sprouts, sprouts, pickled, cheese board, condiments