RCI-VG.004.1342.001
Stewart Estate Marinated Brussels Sprouts
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.
Prep30 min
Cook25 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- 1½ teaspoons
- 2 cloves
- Brussels sprouts trimmed and cut in half1½ pounds
- 3 tablespoons
- 3 tablespoons
Method
1
Combine white wine, red wine vinegar, brown sugar, and crushed garlic in a bowl. Whisk until the sugar is fully dissolved to create the marinade.
2
Bring a large pot of salted water to a boil over high heat. Add the trimmed and halved Brussels sprouts and cook until just tender-crisp, about 8-10 minutes.
10 minutes
3
Drain the Brussels sprouts thoroughly and transfer them to a clean bowl while still warm. Pour the marinade over the warm Brussels sprouts and stir gently to coat evenly.
4
Allow the Brussels sprouts to cool to room temperature, about 15 minutes, stirring occasionally to ensure even marination.
5
Fold in the chopped green onion and chopped dill pickle until evenly distributed throughout the dish.
6
Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. Serve chilled or at room temperature.