my mom loves coffee; she drinks it all the time, even late at night before bed. i have this really distinct memory of being four years old, and us drinking from matching coffee cups. in hers — folgers. in mine — pickle juice. i guess the point of that, is there’s a special place in my heart for pickles.
a couple weeks ago, steven and i took a day trip to the new river gorge in west virginia to go zip lining. it was a lot of fun and it’s so beautiful there, but in true chef fashion i think he was most concerned with what we’d be having for lunch. after much googling and pressure from a control freak friend (hi, bill!) we settled on gumbos cajun restaurant. i had a fried crawfish po’ boy with the most delicious pickled okra on the side! i mean, this okra seriously tasted like a dill pickle. i ate mine and his. i guess it may be a no brainer to some people, but it was an epiphany to me: you can pickle anything.
i didn’t believe him at first, but trust me… these pickled brussels are worth the wait!
they’re also pretty fun to make. the amount of ingredients vary depending on how many jars you want to make.
mason jars & enough brussels to fill them up
chilis de arbol
now split the ingredients in each mason jar:
2 cloves of garlic
2 bay leaves
a pinch of dill
a pinch of thyme
fill the jars up the rest of the way with the brussels.
for the liquid, here are directions per mason jar:
bring to a boil 1/2 cup vinegar & 1 cup water
2 tablespoons salt & 1 tablespoon sugar
(multiply by however many jars you’re making)
then pour the piping hot mixture into the jar
now, we can these bad boys! put the lids on the jars and put the jars in a pot of boiling water. make sure your hands are as clean as possible — you don’t want to can germs. let the jars boil for at least 10 minutes.
for the final step, we’ll borrow a line from tom petty, “the waiting is the hardest part.” maybe he was pickling brussels, too!
wait a week or two, and voilà!