Category: Side Dishes & Salads

Tub’s Coal Miner’s Slaw

I am a certified, card-carrying member of the Coleslaw Addicts Club, also known as the CAC. Ok, I made that up. But if there was such a club I’d be in it and I’d probably be its president. Because I can eat any kind of slaw, any time, anywhere. I almost always order slaw when eating out. Now, true, I’m not sure if coal miner’s ate a lot of slaw, but if their slaw was anything like this from Tub’s Fine Chili (sadly now closed) they probably did. Buttermilk and vinegar do make this one wonderful slaw. Different than your normal creamy slaw. And different than your normal vinegar slaw. It’s like having the best of both in one.

Tub's Coal Miner's Slaw

Add The Dressing To Taste

This recipe for Tub’s coal miner’s slaw might make a bit more dressing than you want. That wasn’t the case for me, but I don’t mind a nice ‘wet’ slaw. I’d say add some of the dressing and see what you think. It’s a lot easier to add more later than it is to take it out.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Asian slaw.

Tub's Coal Miner's Slaw
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5 from 1 vote

Tub’s Coal Miner’s Slaw

I wouldn't change a thing about this recipe.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1576kcal
Author Inspired by a recipe from Tub’s Fine Chili and Fancy Fixin’s

Equipment

Ingredients

For the slaw

  • 1 pound slaw mix with cabbage, shredded carrots, etc

For the dressing

Instructions

  • Place the slaw mix in a large bowl.
  • Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, vinegar, vegetable oil and sugar in a medium bowl. Add the salt, pepper, celery seed, onion powder and granulated garlic. Whisk until well combined.
  • Slowly start adding the dressing to the slaw, stirring as you go. Stop when the slaw is the desired consistency. I used all of the dressing, you might not. Reserve any unused dressing for later use.
  • Refrigerate slaw for at least 1 hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 1576kcal | Carbohydrates: 90g | Protein: 12g | Fat: 131g | Saturated Fat: 22g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 4772mg | Potassium: 1126mg | Fiber: 13g | Sugar: 75g | Vitamin A: 767IU | Vitamin C: 184mg | Calcium: 395mg | Iron: 4mg

Nutritional values are approximate.

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Farmhouse Breakfast Potatoes

My wife said that these farmhouse breakfast potatoes were almost as good as her mom’s. That’s saying a lot. A whole lot. My wife’s mom was a great cook. Anything that I can make that is even remotely close to being as good as something she made is a major accomplishment. There’s no question, these potatoes are fantastic. They make the perfect breakfast side dish, for sure. And they’d be good for a dinner side too!

Farmhouse Breakfast Potatoes

Potato Perfection

I did change the recipe for these farmhouse breakfast potatoes just a bit from the original version. I found that adding the vegetables to the pan (I like to use a cast iron skillet) too soon in the cooking process can cause them to char a bit more than I wanted. Especially the onions. So I added them a bit later, after the potatoes had already started to get a good crisp on them. The vegetables still came out tender, as I wanted.

I like to make this dish in a large cast iron skillet. Nothing crisps up potatoes like cast iron does.

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Also try my sausage breakfast sandwiches made on a Cuisinart Griddler (you can also make them on the stovetop). My homemade corn flakes are great too!

Farmhouse Breakfast Potatoes
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5 from 1 vote

Farmhouse Breakfast Potatoes

You can double this recipe for 8 servings, but you'll need a really large, deep skillet. I find it much easier to cook 4 servings in a regular 10" skillet.
Course Breakfast, Side Dish
Cuisine American
Keyword breakfast, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 6
Calories 289kcal
Author Inspired by a recipe from Ree Drummond

Equipment

Ingredients

  • 6 medium Russet potatoes
  • ½ tablespoon vegetable oil for frying
  • 4 tablespoons butter divided, for frying, you might need more
  • ½ large onion diced
  • ½ medium green bell pepper diced
  • ½ medium red bell pepper diced
  • ½ medium yellow bell pepper diced
  • kosher salt
  • ground black pepper

Instructions

  • Preheat your oven to 375 F.
  • Scrub the potatoes clean and dry well, then transfer to a baking sheet.
  • Bake for 45-60 minutes until the potatoes are tender when poked with a fork or knife.
  • About 10 minutes before the potatoes are done, start cooking the vegetables. Add the oil to a large skillet and heat over medium-high heat.
  • Stir in the onion and peppers and cook 5-7 minutes or until just starting to soften.
  • Remove to a plate or bowl.
  • Remove the potatoes from the oven and let cool until you can handle them.
  • Cut into 1" cubes. Note: I do not peel my potatoes, but you can if you wish.
  • Add butter to the skillet over medium-high heat and melt.
  • Add the potatoes and spread out evenly.
  • Sprinkle liberally with salt and pepper.
  • Cook for 5-7 minutes, without stirring, or until the bottoms of the potatoes just start to get crispy.
  • Flip gently, season again, and continue cooking, without stirring, another 5-7 minutes or until the bottoms just start to get crispy. If the potatoes get too dry add more butter and stir gently.
  • Add the vegetables back in.
  • Stir the mixture and heat thoroughly for 5 minutes.
  • Remove and serve.

Notes

Yukon gold potatoes are a great substitute for the Russets.

Nutrition

Calories: 289kcal | Carbohydrates: 62g | Protein: 8g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 1454mg | Fiber: 5g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 78mg | Calcium: 54mg | Iron: 3mg

Nutritional values are approximate.

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Pimento Cheese Pasta Salad

Join me as I dance the happy dance! Nothing makes me happier than this pimento cheese pasta salad. Incredible, that’s the best way to describe it. Full of bold flavors reminiscent of my southern favorite, pimento cheese, this dish is a real winner. Nothing but happiness is in this dish.

Pimento Cheese Pasta Salad

Make It. Enjoy It. Don’t Change It.

I tend to mess with recipes, but not this one for pimento cheese pasta salad. It doesn’t need more of this or less of that. It just needs to be made and enjoyed. No fretting, no second guessing, nothing. Make it. Enjoy it. Worry about other things and not “I wonder if I could add….”.

This recipe calls for pickle juice. I have a lot of recipes that call for it. That’s why I never throw out the juice that’s left after I’ve polished off the last pickle in the jar. If by chance you don’t have any on hand, you can actually order pickle juice now, without the pickles! (I also recommend asking your neighbors to give you their jars of juice!)

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my macaroni and cheese pasta salad.

Pimento Cheese Pasta Salad
Print Pin
5 from 1 vote

Pimento Cheese Pasta Salad

Full of bold flavors reminiscent of my southern favorite, pimento cheese, this salad is a real winner. Make it just like the recipe states and you won’t be disappointed.
Course Side
Cuisine American
Keyword pasta salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 386kcal

Equipment

Ingredients

Instructions

  • Cook the pasta per package instructions. Rinse under cold water and drain well.
  • In a large bowl, whisk together the mayonnaise, sour cream, mustard, 3 tablespoons of the green onion, pickle juice, garlic powder, onion powder, salt, pepper and paprika until creamy smooth.
  • Add in the pasta and gently fold to coat.
  • Fold in the pimentos (all but a tablespoon or so, saving the rest for garnish) and cheese.
  • Refrigerate for 20 minutes.
  • Serve garnished with remaining green onion and pimentos.

Notes

Stir before serving.

Nutrition

Calories: 386kcal | Carbohydrates: 24g | Protein: 12g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 528mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1202IU | Vitamin C: 25mg | Calcium: 235mg | Iron: 1mg

Nutritional values are approximate.

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Green Bean Casserole

Oh sure, I’ve made a traditional casserole before. There’s a reason that recipe has been around for ages. It’s a classic with great flavor. This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.

Green Bean Casserole Version 2

Not Grandma’s Bean Casserole

This is soon to become a staple in our household. I was able to grab last-of-the-season fresh beans when I made this green bean casserole. With the season now gone I’ll have to make this using frozen (but not canned!) beans. If you use frozen, defrost them using the package instructions and skip steps #2-#6 below for blanching the fresh beans. That’s it!

Get some good panko bread crumbs. Funny how not too many years ago, you’d never hear about them. Now, you find them in just about any dish that used to use regular old bread crumbs, from meatballs to fried chicken.

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Also try my Swiss vegetable medley.

Green Bean Casserole Version 2
Print Pin
4 from 1 vote

Green Bean Casserole

This green bean casserole is something different. Something amazing. Crispy green beans, sure. A creamy cheese sauce, you bet. Red bell peppers, bacon, onion and panko? Fantastic.
Course Side
Cuisine American
Keyword casserole, green beans
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 249kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Fill a large bowl halfway with ice and add enough water to just cover the ice.
  • Bring a large pot of salted water to a boil.
  • Add the beans. Return to a boil and boil for 4 minutes.
  • Drain the beans and add to the ice water bath.
  • After the beans have cooled completely, drain well.
  • Heat a large skillet over medium high heat.
  • Add the bacon and cook, stirring often, for 5 minutes.
  • Add the garlic, pepper and onion and cook until the bacon starts to crisp but isn’t done. Stir often to keep the garlic from burning.
  • Remove from heat.
  • In another large skillet (it has to be big enough to hold the beans and the cooked bacon mix) melt the butter over medium heat.
  • Whisk in the flour and stir constantly for 4 minutes.
  • Whisk in the milk and half-and-half and continue stirring until the sauce starts to thicken.
  • Add 1 1/2 teaspoons salt, the black pepper and the cayenne pepper. Stir.
  • Remove from heat and stir in the cheese until melted.
  • Add in the cooked beans and the bacon mixture.
  • Stir well.
  • Pour mixture into a 9" x 13" baking dish that has been sprayed with non-stick spray.
  • Spread out evenly.
  • Sprinkle top with the breadcrumbs.
  • Bake for 30 minutes or until golden brown and bubbly.
  • Let cool for 5 minutes before serving.

Notes

Reheat any leftovers at 325 F for 20 minutes.

Nutrition

Calories: 249kcal | Carbohydrates: 19g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 211mg | Potassium: 391mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1546IU | Vitamin C: 33mg | Calcium: 215mg | Iron: 2mg

Nutritional values are approximate.

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Copycat KFC Macaroni and Cheese

Oh I’ve made fru-fru mac-and-cheese before. Heck, I’ve made the stuff out of the box before. But ya know, this copycat KFC macaroni and cheese puts them all to shame. It’s crazy easy to make, like most stove-top versions. And it’s soooo creamy. And yummy. You can make an absolutely huge batch of this in no time and feed a crowd. Or you can keep it for yourself. It’s your call.

Copycat KFC Macaroni and Cheese

Ok, So I Added Something…

Ok, the recipe for copycat KFC macaroni and cheese does not call for a light dusting of paprika before serving. That was my idea. You don’t have to do it. Or you can use cayenne for a little kick. I like putting a little something on top to add a little color or even a bit of heat. I’m quite sure the original version from Kentucky Fried Chicken had neither paprika or cayenne!

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Also try my copycat KFC bean salad.

Copycat KFC Macaroni and Cheese
Print Pin
5 from 1 vote

Copycat KFC Macaroni and Cheese

Oh I’ve made fru-fru mac-and-cheese before. Heck, I’ve made the stuff out of the box before. But ya know, this copycat KFC macaroni and cheese puts them all to shame. 
Course Side
Cuisine American
Keyword copycat, Kentucky Fried Chicken, KFC, mac and cheese, macaroni and cheese
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 446kcal

Equipment

Ingredients

Instructions

  • Bring water to a boil over high heat in a medium saucepan.
  • Add pasta, stir, and cook 10-12 minutes until tender, stirring often.
  • Meanwhile, add remaining ingredients to a small saucepan over low heat.
  • Stir until melted and smooth.
  • When the macaroni is cooked, pour into a strainer and rinse with cold water.
  • Drain well then return it to the pasta pot.
  • Turn off the heat.
  • Stir in the cheese sauce and serve.

Notes

For a spicy version, substitute pepper jack cheese for the cheddar.

Nutrition

Calories: 446kcal | Carbohydrates: 62g | Protein: 22g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 943mg | Potassium: 331mg | Fiber: 2g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 394mg | Iron: 1mg

Nutritional values are approximate.

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Celery and Cheddar Soup

Sometimes, I just want something easy, something hassle-free, for a nice lunch on a cold day. No troubles, but flavorful. This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery. This soup does not skimp on flavor. It looks deceptively fancy, but it’s so easy to make.

Celery and Cheddar Soup

Use Different Peppers For Different Flavors

The only change I’d make to this celery and cheddar soup would be to substitute a 4 ounce jar of pimentos (drained) for the red bell pepper. Sometimes in winter good bell peppers can be hard to find. Pimentos (or chopped jarred roasted red peppers) make for a great substitute. I also like to use roasted red peppers as a substitute. They come in jars and can be found near the pickles in the grocery store.

Every time I make a recipe that calls for shredded cheese I remember how happy I am that I bought a cheese grater/shredder. No more of that pre-shredded stuff for me. It doesn’t melt right.

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You can also make this soup on the stovetop. Just bring to a slow simmer and cook, stirring often, for 30 minutes.

Also try my homemade creamy cheddar soup.

Celery and Cheddar Soup
Print Pin
5 from 1 vote

Celery and Cheddar Soup

This celery and cheddar soup takes only a few minutes to put together, and just a few hours to cook in a slow cooker. When it’s done, you get to enjoy a creamy, smooth cheesy soup that has a wonderful hint of celery. 
Course Main
Cuisine American
Keyword celery, cheddar, soup
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings 8
Calories 317kcal

Equipment

Ingredients

Instructions

  • Place all but the half and half and green onion into a slow cooker.
  • Cover and cook on low for 2 hours.
  • Stir in the half and half and heat another 30 minutes.
  • Serve garnished with green onion.

Notes

For a spicier version, cut back on the cheddar and add a little pepper jack cheese instead.

Nutrition

Calories: 317kcal | Carbohydrates: 7g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 753mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1489IU | Vitamin C: 27mg | Calcium: 464mg | Iron: 1mg

Nutritional values are approximate.

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Mexican Rice

This is by far my favorite, hands-down, go-to recipe for Mexican rice. The flavors are so incredible, so good, that I could just sit down with a bowl of this rice and have it for dinner. And the house smells so awesome while it is cooked. It definitely gets my tummy growling. This is a keeper.

Frying the rice gives it a fantastic color and great texture. A little bite, but not crunchy. The sauce used for cooking the rice has such a rich flavor. I love it.

Mexican Rice

Rinsing The Rice Is Key

You have to make sure you really thoroughly rinse the rice for this Mexican rice to come out perfect. Get rid of that starch. Don’t rush it. Keep rinsing and rinsing until the water is clear. Anything less is… well, less.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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You can certainly leave out the jalapenos, though trust me that they do not make this rice spicy. They just add great flavor.

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For a twist, use roasted diced tomatoes. And serve alongside tacos made with slow cooker taco meat.

Mexican Rice
Print Pin
5 from 1 vote

Mexican Rice

This is by far my favorite, hands-down, go-to recipe for Mexican rice. The flavors are so incredible, so good, that i could just sit down with a bowl of this rice and have it for dinner.
Course Side
Cuisine American
Keyword Mexican, rice
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8
Calories 191kcal

Equipment

Ingredients

Instructions

  • Note; This dish is best made in a Dutch oven or large oven-safe pot.
  • Preheat oven to 350 F.
  • Place tomato and onion into a blender and pureé.
  • Rinse the rice by placing in a strainer and running under cold water. You want the water from the rice to be clear. Don't rush this, it's an important step. It usually takes me at least 5 minutes, stirring the rice occasionally to make sure that all the rice grains get rinsed well.
  • Drain well when done.
  • Heat the oil in a Dutch oven over high heat.
  • Add the rice and fry for 6-8 minutes, stirring often, until it is golden brown.
  • Reduce the heat to medium and add the garlic and 2
  • Reduce heat to medium, add garlic and 2 of the jalapenos.
  • Stir while cooking for 2 minutes.
  • Add in the tomato mixture and salt.
  • Bring a boil then remove from heat and cover.
  • Place a lid on the Dutch oven and transfer to the oven for at least 30 minutes. Check on it after 15 minutes to make sure there's enough liquid (if not, add just a bit of water).
  • Check if the rice is done. If not return to the oven 5 minutes at a time, checking on it, until perfect.
  • Remove the rice from the oven.
  • Stir in the cilantro, last jalapeno and lime juice and serve.

Notes

If the jalapenos are too hot for you, substitute two medium poblano peppers instead.

Nutrition

Calories: 191kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 663mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate.

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Brussels Sprouts Caesar Salad

Brussels sprouts were on sale. That’s how I ended up making a Caesar salad. I could’ve grilled them. Or roasted them. But I had salad on the brain. Simple salad. I didn’t want a bunch of ingredients, or have to make a dressing. That’s how I ended up with this Brussels sprouts Caesar salad. Shred and slice some sprouts, toss in pre-made Caesar salad dressing, toss on a few Croutons and grab a fork. Time to eat.

Brussels Sprouts Caesar Salad

Crunchily Good

I absolutely love the crunch and rawness of this Brussels sprouts Caesar salad. I don’t like them chopped into super tiny bits, I like to keep some bigger pieces so I get all that crunch. This is a really great way to throw together a quick salad that looks great and tastes even better.

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Also try my Caesar pasta salad.

Brussels Sprouts Caesar Salad
Print Pin
5 from 1 vote

Brussels Sprouts Caesar Salad

This Brussels sprouts Caesar salad is a really great way to throw together a quick salad that looks great and tastes even better.
Course Salad
Cuisine American
Keyword Brussels sprouts, salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10
Calories 40kcal

Equipment

Ingredients

Instructions

  • Fit a food processor with a slicer blade. Feed Brussel sprouts thru the food processor. Alternatively, slice sprouts thin with a knife.
  • Drizzle the salad with the dressing and stir to coat. Season with salt and pepper and stir again. If the salad is too dry add more dressing and stir more.
  • Serve garnished with croutons.

Notes

This salad can only be made using fresh Brussels sprouts.

Nutrition

Calories: 40kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 353mg | Fiber: 3g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 77mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.

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Old Fashioned Macaroni Salad

I needed a side dish for lunches last week. This old fashioned macaroni salad was just what I was looking for. This brought back memories of the macaroni salad people would take to pitch-ins. It is deliciously creamy and has some crunch from the carrots and celery. It has a hint of sweetness from the sugar which is tamed by the apple cider vinegar. Elbow is my preferred pasta for this salad, but you could use whatever you have on hand.

Old Fashioned Macaroni Salad

Don’t Be Afraid To Add A Few Things!

I like that the sauce in this salad isn’t runny like a lot of recipes or the kind that you buy in the deli at the grocery store. The next time I make this old fashioned macaroni salad, I will add peas to it. You could also add cheese, ham or bacon to make it your own.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try our creamy pasta salad.

Old Fashioned Macaroni Salad
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5 from 1 vote

Old Fashioned Macaroni Salad

The next time I make this old fashioned macaroni salad, I will add peas to it. You could also add cheese, ham or bacon to make it your own.
Course Side
Cuisine American
Keyword old fashioned, pasta salad
Prep Time 10 minutes
Cook Time 30 minutes
2 hours
Servings 8
Calories 674kcal
Author Inspired by a recipe from Molly Yeh

Equipment

Ingredients

Instructions

  • Salt a large pot of water and bring to a boil.
  • Add the macaroni and cook per package instructions, but add 2 extra minutes to the cooking time.
  • Drain well and place in a large mixing bowl.
  • Gently stir in the apple cider vinegar and set aside to cool for 15 minutes.
  • Add the carrots, the white and light green parts of the green onions, celery and yellow onion to the pasta.
  • Sprinkle the top of the pasta with 1 teaspoon of pepper.
  • In a small bowl, mix the mayonnaise, milk and sugar and gently fold the mixture into the pasta.
  • Cover and refrigerate overnight.
  • Before serving, stir the salad. If too thick add a bit of milk (about 1 tablespoon at a time) and stir. Also add salt and pepper if needed.
  • Serve garnished with the green onion slices.

Notes

Stir before serving.

Nutrition

Calories: 674kcal | Carbohydrates: 50g | Protein: 9g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 438mg | Potassium: 300mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5489IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

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Pickled Brussels Sprouts

I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them. This time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. They then have to sit in the fridge for four or so days to get ‘happy’. That’s the hardest part. The waiting.

Pickled Brussels Sprouts

I Had No Idea How Great These Would Be

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.

I like a little kick to my pickled vegetables, so I did add a bit more red pepper flake than the recipe calls for. If you prefer yours even hotter, I recommend the four pepper blend from the Flatiron Pepper Company.

You can use this recipe for pickled Brussels sprouts for other vegetables, too.

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My deep fried Brussels sprouts are crazy good too. Who said they can’t be fun and delicious?

Pickled Brussels Sprouts
Print Pin
5 from 1 vote

Pickled Brussels Sprouts

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture.
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 15 minutes
Cook Time 4 days
Servings 6
Calories 17kcal

Equipment

Ingredients

Instructions

  • Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes.
  • Drain and rinse under cold running water.
  • Bring 3/4 cup water, 1/4 cup white vinegar, and 1 teaspoon coarse kosher salt to a simmer in stockpot over medium. Stir until salt dissolves.
  • Combine 10 black peppercorns, 1/4 teaspoon yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar.
  • Place Brussels sprouts in jar.
  • Add hot vinegar mixture. You may have some leftover liquid.
  • Cool to room temperature.
  • Cover with lid, and chill 4 days or up to 2 weeks before serving.

Notes

Store covered in refrigerator up to 1 month.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

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