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Greek · Side
Pickled Brussels Sprouts with Celery and Chile
Blanched sprouts, celery leaves and hot pepper rings steeped in a hot vinegar brine, then sealed under olive oil and left for a week. A crisp, sharp Lenten meze.
- YieldServes 4
- Hands-on45 min
- Total3 d
- Difficulty
Ingredients
- 300 gBrussels sprouts, washed and trimmed (about 5/8 lb)
- 0.38 cupchopped celery tops, leaves included
- 1hot green or red peppers, seeded and cut into 6 mm rings
- to tastelightly salted water, for blanching
Brine
- 120 mlwater, 1/2 cup
- 160 mlwhite wine vinegar, 5/8 cup
- 0.38 tspsalt
- 0.13 tspsugar
- 0.38 tspwhole black peppercorns
- 85 mlolive oil, enough for a 2.5 cm layer over the top of the jar
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