Like I said, IF you don't like them any other way, try roasting them. There are several techniques for doing so. Some use a baking sheet and olive oil and salt, and some use butter and salt and put them on a baking sheet covered with foil...although the latter is a bit more like sauteing and steaming than roasting.. Roasting works with almost any vegetable...even Swedes and beets. Carrots are wonderful, too, and if you hate asparagus, that is another one to try. You can look up recipes and techniques on the 'net.
We have bridged the far and yond concerning the pronunciation of the topic at hand and even perused a few aspects regarding the preparation of Brussels Sprouts but....... Why the heck are they called Sprouts at all when they are clearly full grown? If anything at all, they should be called Brussels Mature or Brussels Ripes. As a matter of fact, they could even be called Belgium Matures but sadly, it seems that Brussels named them first and inaccurately at that. And to think, the EU has claimed Brussels as its headquarters and they can’t even get the name of a little cabbagy thing right!!
Made these a few days ago. Didn't have any mustard seeds. Didn't cut them in half, but in less than 24 hours, they were completely pickled. I added 2 teaspoons sugar. Pickled Brussels Sprouts 6 cups water, divided 1 1/2 pounds Brussels sprouts, trimmed and halved 1/2 cup white vinegar 1 tablespoon kosher salt 1 clove garlic, sliced 1/8 teaspoon black peppercorns 1/4 teaspoon yellow mustard seeds 1/8 teaspoon crushed red pepper In a large pot over high heat, bring 4 cups of water to a boil. Add Brussels sprouts and boil 5 minutes or until sprouts are bright green, yet tender. Drain well and place in a large bowl; set aside. In a medium saucepan over medium heat, combine 2 cups water, the vinegar, and salt; simmer 2 to 3 minutes or until salt dissolves. Remove from heat and add garlic, black peppercorns, mustard seeds, and crushed red pepper. Pour vinegar mixture over Brussels sprouts and set aside to cool to room temperature. Cover and refrigerate until ready to serve. I used the water I cooked the Brussels sprouts in for the extra nutrients. Clear water would look better.
Sounds good to me, Emma. I love Brussels sprouts. Does the sugar add kind of a "bread and butter pickle" taste? I want to try this recipe for refrigerator bread and butter pickles... https://www.browneyedbaker.com/bread-and-butter-pickles/
I added the sugar because sometime Brussels sprouts are bitter. I only buy dill pickles. Here's a quick and easy bread and butter pickle recipe - it has 2 cups vinegar to 4 cups sugar, so it takes a lot of sugar, at least in this recipe.
So far this year I have made Sweet Gherkins, Whole dills and sliced dills. I have Bread & Butter and Sweet slices left from last time.