Spicy Sweet Potato: Brussels Sprouts Relish

After discovering my love for Daikon Pickles, I was eager to try another pickled vegetable dish. This recipe was inspired by Curtido, a popular South American pickled vegetable condiment similar to sauerkraut. Traditional Curtido usually contains a combination of cabbage, carrots, and onions but for my version I swapped out the cabbage for thinly sliced Brussels sprouts. This tasty and refreshing quick pickled relish make a great topping for anything from fried eggs to burgers.

Brussels Sprouts Relish
Gluten Free
Makes approximately 4 cups
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Ingredients:
7-9 large Brussels Sprouts, roots trimmed
1 medium carrot, peeled
1/2 of a red onion, peeled
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons kosher salt
6 tablespoons Truvia sweetener

1. Start by preparing the vegetables-- use a mandoline slicer to carefully slice the Brussels sprouts horizontally (you should end up with approximately 3 cups once sliced).
{Note-A mandoline makes the process a lot easier (and faster!), but if you don’t have one, just slice the vegetables as thin as possible with a knife. I used a OXO Mandoline Slicer which I found at my grocery store.}

2. Next, use the mandoline to carefully slice the carrot into thin rounds and the red onion into half-moon slices. Once the vegetables are sliced, set aside while you prepare the vinegar mixture.

3. Stir together remaining ingredients (vinegar, water, salt, and Truvia) in a medium saucepan set over high heat. Bring mixture to boil, stirring occasionally. Once boiling, continue to cook over high heat, stirring frequently until Truvia and salt are dissolved (about 5 minutes). If liquids begin to splatter during cooking, reduce heat slightly.

4. Remove saucepan from heat, and let cool to room temperature (about 45 minutes).

5. Transfer sliced vegetables to a large container or jar with a lid (whatever type of container you’d like to store in the relish in). Pour cooled liquid over vegetables and stir gently until all of the vegetables are submerged. Cover vegetables and refrigerate for at least 24 hours prior to eating. Enjoy a spoonful of relish on just about anything- it will last approximately 2 weeks in the refrigerator.