Hot Smoky Sprouts

This recipe draws inspiration from the irresistible combination of Brussels sprouts and bacon. It offers a flavorful twist by pickling the Brussels sprouts with garlic, peppercorns, chile pepper flakes, and jalapeños. The brine used in this recipe includes a touch of smoked salt, adding a subtle smokiness without overpowering the flavors. Pickled Brussels sprouts make a delightful addition to charcuterie boards, salads, or as a tangy snack on their own.

YIELD: About 1 quart
(fermentation vessel: 1 quart)

INGREDIENTS:

• 4-5 cloves garlic
• 1 tablespoon peppercorns
• 1 tablespoon chile pepper flakes
• 1 pound Brussels sprouts, halved
• 2-3 jalapeños, cut into strips or rounds
• 1 grape leaf (optional)

Brine (Makes 2 quarts):

• ½ gallon unchlorinated water
• 2 tablespoons unrefined sea salt
• 2 tablespoons smoked salt

INSTRUCTIONS:

1. Place the garlic cloves, peppercorns, and chile pepper flakes in the bottom of a 1-quart jar or crock. Arrange the halved Brussels sprouts and jalapeños in a way that they are wedged below the shoulder of the jar. If using a crock, ensure you have 4 inches of headspace. Pour enough brine to cover the vegetables. Any leftover brine can be stored in the fridge for up to a week (discard thereafter and make a fresh batch if needed).
2. If using a grape leaf, place it over the vegetables. For a crock, top the pickles with a plate that rests on top of them and use a weight, such as a sealed water-filled jar, to keep everything in place. For a jar, use a sealed, water-filled jar or a ziplock bag as a follower-weight combination.
3. Set the jar or crock on a baking sheet and place it in a cool spot away from direct sunlight. Let it ferment for 7 to 14 days. During this period, monitor the brine level and top it off with reserved or fresh brine solution, if necessary, to ensure the vegetables are fully covered. It’s normal to see scum on the top, but if you have concerns, refer to the appendix for further guidance.
4. As the vegetables ferment, their vibrant color will fade, and the brine will become cloudy. This is an indication that the pickles are maturing. Start testing the pickles after a week. They are ready when the Brussels sprouts have reached the desired level of sourness for your taste.
5. Once the pickles are ready, store them in jars with tightly tightened lids in the refrigerator. These pickled Brussels sprouts can be refrigerated for up to 6 months. Keep in mind that their flavor will continue to develop over time, and the heat from the jalapeños will become more pronounced.

Create Your Own Recipes:

Brussels sprouts offer versatility in pickling. You can explore different variations, such as pickling them on their own in regular brine, combining them with other vegetables in a medley, or infusing them with curry flavors. Additionally, sliced Brussels sprouts can be used to create a brine for kraut or added with garlic and ginger to make a kimchi. You can also adapt traditional cucumber pickling recipes, with or without dill, by cutting the Brussels sprouts in half or into quarters.

By following these instructions, you’ll have a jar of delicious pickled Brussels sprouts that can elevate your meals and add a tangy kick to your culinary creations. Enjoy the versatile flavors and the satisfaction of creating your own unique pickling recipes with Brussels sprouts as the star ingredient.