Brussels Sprout Capers

Yes, I admit it! I am one of those people...the dreaded foodie. The individual that prides themselves in knowing every ingredient, how to prepare it, what it should go with. My leisure reading...what cookbook shall we start with? Guilty. Some have a shoe fetish.  Others dabble in sports. I am obsessed with food. So...when something, perhaps a one caperberry, squeaks past my radar without me knowing. HOLD UP! Hopefully, you haven't heard of them either. Honestly, I don't know how the little stinkers avoided my radar. I absolutely love capers... I must be losing my touch?!

Alright enough of my freaking out about failing at food jeopardy. Fast forward twenty four hours and the caperberries were in my possession about to be consumed. And...disappointment. All the qualities that I love about the caper itself, the bright lemony slightly tart briny goodness was absent. What the heck?! All it tasted was a soft mushy thing with a tiny little seed. Oh bother.

Then last week when I was out in my hometown harvesting brussels sprouts still brooding over my dismal caperberry experience, inspiration struck. What if I pickled brussels sprouts?!  Scratch that...what if I make a caperberry of sorts out of them?!

Ding, ding, ding!!! We have a winner. Off to the kitchen and what unfurled was not perhaps the exact replica of what I had hoped a caperberry would taste like. On the bright side, at least it had some flavor!  A tad brassicaey but hey they're only on week two in the fridge.

So folks grab your brussels, some pickling spices, vinegar, sugar, salt and your mason jars and get ready for some flavor packed brussels sprout capers!

Brussels Sprout Capers

Makes 2 pints

  • 3-4 cups washed and trimmed brussels sprouts
  • 1.5 tablespoons kosher salt
  • 1.5 cups of apple cider vinegar
  • 1.5 cups water
  • 1 teaspoon sugar
  • spices: 1-2 each: cinnamon stick, bay leaf, black peppercorns & coriander

1. 24 hours in advance, take your brussels sprouts and set them in a large bowl. Sprinkle the kosher salt over the sprouts and knead the salt into the sprouts for a good minute. Cover with a cloth and set aside in the fridge.

2. Remove the sprouts from the fridge, set them in a colander and rinse. Take 2 clean and sterilized pint sized mason jars and divide the sprouts between the two jars leaving 1 inch head space from the rim of the jar. Set aside.

3. Take a medium saucepan and combine the vinegar, water and sugar. Place the pan over medium hight heat and dissolve the sugar while brining the liquid to a boil. Once to a boil add the spices and reduce to a simmer. Maintain a simmer for 5 minutes.

4. Have sterilized lids and rings ready for your mason jars with the brussels. After the 5 minute simmering period remove the saucepan from the heat. Carefully pour the liquid over the sprouts in the jars making sure to divide the spices equally among the two jars.

5. Wipe the rims and place the lids and rims on the sprouts. Allow them to cool and place in the fridge for 3-4 weeks. The sprouts will keep at least 6 months in the fridge.