Daniel & Ann Trudel, the folks behind Ann’s Raspberry Farm in Fredericktown, Ohio love brussels sprouts (and raspberries, obviously). They harvest the little cabbages when they’re still young and tender, then quickly blanche and cure them with vinegar, honey, garlic and a few spices. The pickled sprouts are crisp, bright, and satisfying.
They’re fun chopped and tossed into salads or as a garnish for Bloody Mary’s or martinis. I love them simply served along with some nice salami and good bread. Replace the pickles on your relish tray and you'll be in business.