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The Brussels sprout renaissance was definitely a welcome one around here! We love these (let’s be honest) weird looking veggies any way they come, from fried to roasted. But then our friends at Pacific Pickle Works got their hands on them, and much tanginess ensued. These semi-sweet, lightly spicy pickled sprouts make a great addition to an antipasto board when you want something that’s a bit unexpected and a break from the ho-hum olives. It’s cooler than a cucumber.
TIP OF THE TONGUE
Devouring straight out of the jar is entirely acceptable, but we also suggest swapping these pickledbrussels in the next time you craft your favorite sandwich. They give a cool, crunchy kick to all things happening between bread.
Brussels sprouts, water, organic apple cider vinegar, organic distilled vinegar, onion, garlic, jalapeño pepper, organic raw sugar, kosher salt, spices
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