Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Brussels sprouts are satisfying not only to eat (especially roasted), but to grow. Harvesting them well into November is one of life's simple pleasures.
Pickled Brussels Sprouts remind me a bit of sauerkraut, just little tiny heads of pickled cabbage. Lactofermenting them in this way increases B vitamins and adds all sorts of probiotic yumminess.
The addition of cumin takes the flavor of these pickled vegetables to a whole other level.
Spring is here, why not pickle it?