This recipe was created to be a part of a Brussels sprout triumvirate, a Three’s Company of Brussels sprouts. The Three Brussels Sprouts Musketeers.
It was really created because I had a LOT of Brussels sprouts at one time, and I knew I needed to spread them out, since there are only so many Brussels sprouts my people will even contemplate eating. Much less actually eat. Which has not stopped me from making them in the slightest.
This pretty jar of pickled Brussels sprouts is actually a double batch, made in a quart jar. After two days they were delicately pickled and ready to eat, and after 10 they were fantastic. These are a refrigerator pickle, not a pressure sealed one, which means they won’t last forever. I think around 14 days Is probably their final shelf life, though I tend to push the envelope. And because next time I make these I will probably make them in an even bigger batch.
Is that not a stunning photo?
Other than the Brussels Sprouts Three Ways, how else to use these? I would chop them and mix them with canned tuna or cooked and flaked salmon for a crostini topping. I would use them in this broccoli rabe dish instead of the preserved lemon for a change of pace. I would toss them into earthy grain dishes for a little bit of sparkle. I would stir them into brownies (NO! That would be disgusting. I am just seeing who’s reading this far).
And if you use them in a cool way, I really hope you will tell me!
Other Recipes with Brussels Sprouts!
- Sauteed Kale and Brussels Sprouts with Bacon
- Shredded Sauteed Brussels Sprouts
- White Bean and Roasted Cauliflower Spread with Sauteed Brussels Sprouts
- Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
Pickled Brussels Sprouts
- ½ pound Brussels sprouts trimmed
- 3 tablespoons white wine vinegar
- ½ teaspoon honey
- 1 teaspoon pickling spice mix a blend of spices such as peppercorns, mustard seeds, bay leaves, coriander, celery seeds (you could also just use kosher salt)
- 4 peeled and crushed garlic cloves
- Bring a large pot of salted water to a boil. Cut the Brussels sprouts in half, or quarters if they are large. Add the Brussels sprouts and cook for 5 minutes until bright green and slightly tender when pierced with a sharp knife. Drain and rinse with cold water.
- Place half of the Brussels sprouts in a large glass container and sprinkle over half of the pickling mix and add 2 of the garlic cloves. Add the rest of the Brussels sprouts and top with the remainder of the pickling mix and the last 2 garlic cloves.
- Bring 1 cup water, the vinegar, honey and 1/2 teaspoon salt to a boil in a small pot. Pour the mixture into the jar over the Brussels sprouts until it covers them. Cool to room temperature and seal the jar. Refrigerate for at least 2 and up to 10 days.
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