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?
For a twist on traditional sauerkraut, cookbook author Karen Solomon (Jam It, Pickle It, Cure It) likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles.
Quick and easy Spicy Pickled Brussels Sprouts with habanero peppers!
Brussels sprouts are in the brassica family along with Napa and green cabbage, so I wondered if it would make a good kimchi. With just a little extra prep (to overcome their toughness), you can make a great kimchi with these tough little buggers!
Recipe and directions for a mix of pickled vegetables to be used as bloody Mary toppers, cheese platter, or antipasto accompaniments.
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?
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