Chefs all across the South are putting up jars of local produce, lining their larders and dining room shelves with interesting twists on pickles. You too can have a little jar of big Brussels sprout flavor for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary.
10 Brussels sprouts, trimmed and halved
3/4 cup water
1/4 cup white vinegar
1 teaspoon coarse kosher salt
10 black peppercorns
1/4 teaspoon yellow mustard seeds
1 garlic clove, sliced
Pinch of crushed red pepper
1 fresh bay leaf
How to Make It
Cook Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes. Drain and rinse under cold running water. Bring 3/4 cup water, vinegar, and salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine peppercorns, mustard seeds, sliced garlic, crushed red pepper, and bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month.