These are my favorite pickles. I bought a jar of them once and loved them so much I soon after ordered a case. Once Andrea taught me how to make pickles, this was a no brainer. We usually just eat them out of the fridge all day, but they also make a nice addition to a cheese plate.
It should also be noted that these are cheap and easy to make. Fancy pickles in the grocery run you 8 bucks. Depending on the price of brussels sprouts, this easily costs you half that.
Ingredients
1 pound brussels sprouts (for this, smaller is better)
1 jalapeno (sliced)
3 heads garlic (sliced)
8-12 black peppercorns
pinch chili powder
few springs dill (torn up)
few squirts hot sauce (or more)
few shakes red chili pepper flakes (or more)
1.5 cups white vinegar
1.5 cups water
1.5 tablespoons salt
Preparation
Trim and then boil brussels sprouts for 7 minutes. Most pickles don't need to cook, but brussels sprouts need it.
In a separate pot, add rest of ingredients and bring to boil. Drain brussels sprouts and put in container. Pour over pickling liquid and let cool. Refrigerate. Ready to eat after a few hours but better overnight. They keep for several weeks.
Gotta try this ASAP.....
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