Pickled Brussel Sprouts


Brussel Sprouts have definitely been elevated since the days of mushy, boiled bowls of tiny cabbages. We love to eat them roasted, sauteed, in salads and slaw. Pickling was the obvious next step for us. Crunchy, with a little bit of heat, we love this vegetable on charcuterie boards, in salads, or straight out of the jar.



Brussel sprouts, vinegar, sugar, mustard seed, celery seed, turmeric, red pepper flakes


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