They make many different varieties of pickles in-house for their charcuterie plates and salads. Sous Chef Sasha Divine’s favorite are the Brussels sprouts pickles. “You wouldn’t think it, but they are phenomenal,” he says. “The earthiness of the Brussels sprouts really comes through.”
They don’t blanch the b-sprouts before putting them up to pickle. They simply pour the brine on top and slide them into the fridge.
Is this proof that you can pickle just about anything? Yes… almost.
“If you try pickling a soft-boiled egg, it tastes like mayonnaise. It doesn’t work out,” says Divine.
“It’s a beautiful disaster,” adds Elgar.
Note: Before you get started, be sure you have a 6-quart container with a lid. That’s where the Brussels sprouts and peppers will live as they pickle.
- 2 pounds Brussels sprouts
- 6 cloves of garlic, sliced thin
- 3 whole dry cayenne chilis
- 5 cups cold water
- 5 cups white vinegar
- 7 tablespoons kosher salt
- Pour vinegar and cold water into separate pots. Add, garlic, cayenne and salt to the vinegar. Simmer until the salt is dissolved. Pour the vinegar mixture into the cold water to cool the brine.
- Remove the core from each of the brussels sprouts with a paring knife. Place the sprouts in a 6-quart container and pour the vinegar mix over the top.
- Cover the sprouts with a gallon ziplock bag 1/3 filled with water to submerge the veggies. Put a lid on the container.
- Label and date the pickles. Let them sit for at least three weeks refrigerated.