Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Brussels Sprouts

Name: Pickled Brussels Sprouts
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: 2 shallots, finely chopped; 18 fresh tarragon sprigs; 3 cups (24 fl oz/750 ml) white wine vinegar (6 percent acidity); 2 Tbsp plus 1 tsp kosher salt; 3½ lb (1.75 kg) Brussels sprouts

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Aromatic tarragon and pleasantly sharp-tasting shallots are an ideal match for the assertive flavor of Brussels sprouts. The pickled sprouts make a wonderful snack. Put out a bowl of them at cocktail hour, and they are guaranteed to heighten the appetites of your dinner guests.

Ingredients

3½ lb (1.75 kg) Brussels sprouts
3 cups (24

Preserve
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

Bring a large saucepan of water to a boil over high heat. Have ready a bowl of ice water. Trim ¼ inch (6 mm