This might be controversial, but we will take Brussels sprouts any which way we can get 'em: sliced into slaws and salads, roasted, deep fried and doused in fish sauce, or boiled in butter and lemon. But when we took a bite of these sweet, briny, smoky pickles, it took our love of these mini-cabbages to a whole new level.
The thick, halved sprouts have the texture of a roasted sprout with a rich smoky flavor, and a spicy note from red pepper flakes and cayenne, plus lots of that classic sour from the vinegar.
tip of the tongue
Preservation & Co. recommends sautéing these into a stir fry for a hit of smoke. We also think they'd be great tossed with roasted carrots (or roasted Brussels sprouts!) for a distinctive contrast.
Brussels sprouts, apple cider vinegar, white vinegar, water, garlic, liquid smoke (water, liquid hickory concentrate), salt, dill seed, mustard seed, black pepper, red pepper flakes, cayenne. Comes in a 16 oz jar.