Pickled Brussel Sprouts
Recipe Courtesy of Katie Bingham
10-12 brussels sprouts, cut in half
1/2 cup pepper vinegar
1/4 cup cider vinegar
1/4 cup water
4 garlic cloves smashed
1 teaspoon salt
1 pot boiling water
1 bowl of ice water
1. Add brussels sprouts to the boiling water for 5 mins. Put in ice water to cool down immediately. Drain b. sprouts once cool. Place in a heat proof container.
2. Heat up both ciders, water, garlic and salt until boiling. Pour over brussels sprouts.
3. Allow to sit in the refrigerator for atlas 24 hours up to two weeks.
This is a great addition to Bloody Mary pickled vegetables!