How Long To Pickle Brussels Sprouts For The Absolute Best Flavor
From the quintessential pickled cucumber to the lesser enjoyed yet equally satisfying pickled spud (yes, it's possible pickle potatoes), pickled veggies are a funky-fresh finger food and a secret weapon in a wide variety of recipes. Among the many different foods that can be pickled, Brussels sprouts are one of the tastiest and most unique. Although Brussels sprouts are typically reserved for oven-roasting and pan-searing, when they're pickled they take on a tangy, slightly sweet shade of flavor that complements their naturally earthy taste while developing a crave-curbing crunch along the way. But just how long should you pickle Brussels sprouts to maximize their flavor?
Pickling is not just about preserving vegetables but also about infusing them with bold, zippy flavors. Allowing the vegetables to sit in the brine for an extended period facilitates the absorption of the flavors in the brine for a more dynamic and delicious end product. To get the most flavor out of your pickled Brussels sprouts, let them marinate in an airtight container in a cool, dark place for two to three weeks before busting them open to enjoy. Although it takes a significant amount of time, each day that passes gets you one step closer to enjoying a flavorful one-of-a-kind snack. Whoever coined the phrase patience is a virtue must have been pickling Brussels sprouts.
Flavor infusions for pickled Brussels sprouts
Letting your Brussels sprouts soak in a brine for weeks is a surefire way to maximize the flavor profile. However, if you want to turn things up a notch, consider introducing other complementary ingredients into a basic pickle brine – typically made of water, vinegar, salt, and sugar — to provide the zesty Brussels sprouts with added depth of flavor.
Feeling fiery? Pickle your Brussels sprouts alongside fresh jalapeños to give their folksy flavor a bold but never brash hit of peppery spice. If you're worried they'll be too hot, don't fret, the pickling process will mellow out the fire of the jalapeños, and you can always remove the seeds for a cleaner, less spicy taste.
Pickled red onions are a classic pickled treat, and you can get the best of both worlds by including red onions in your Brussels sprout brine. The tangy, sharp flavor of the onions will cut through the vegetal bravado of the greens for a well-rounded medley of pickled veggies.
Of course, you can never go wrong with a dash of garlic in any recipe, including pickled Brussels sprouts. Pickled garlic will give the Brussels sprouts a satisfying hit of savoriness and that familiar, buttery allium flair. But wait — don't forget fresh herbs! While dill can give Brussels sprouts a classic pickle flavor, thyme and rosemary can infuse them with a unique and aromatic complexity that elevates the entire dish.
Uses for pickled Brussels sprouts
We'll be the first to admit that pickled Brussels sprouts aren't a common provision. But just because they're not widely enjoyed doesn't mean they aren't versatile, adaptable, and customizable enough to fit into some of your frequently enjoyed meals.
Charcuterie and wine, anyone? Pickled Brussels sprouts offer a tangy and crunchy addition to classic charcuterie fixings, providing a surprisingly refreshing counterpart to the soft, rich cheeses, and salty, cured meats.
Use a mandolin slicer to shred the pickled Brussels sprouts into thin strings that can fill out salads, sandwiches, and wraps with their zesty, pickly deliciousness. You can also pop them into a food processor to finely chop them for a fresh and exciting new take on a classic dill pickle relish.
Although you can pickle just about any vegetable, pickled Brussels sprouts are one you should try at least once in your life. And while it might be tempting to unseal your pickle jar before the two to three-week milestone is up, you'll get a mouthful of eye-widening flavors by letting your Brussels sprouts marinate for the proper length.