Revisited Brussel Sprouts With Tarragon Cider Vinegar

1. 1

   Put the seeds in a small saute pan over low heat and toast a few minutes until you can smell the caraway aroma and the mustard seeds just begin to pop. Take off the heat and set aside.Steam the brussel sprouts until just tender. Remove to a bowl. Sprinkle with the sea salt. Add the scallions. Depending on the heat level of the serrano and your preference for heat, add the pepper to taste. Finely mince the smashed garlic and add it. Toss in the toasted seeds. Gently mix to combine.

2. 2

   Drizzle the oil, vinegar and agave over the warm vegetables and gently mix to combine and coat. Some of the sprout leaves may separate.Taste for salt and heat. Let the food sit at room temperature for a half hour, stirring occasionally to coat the vegetables evenly. Sprouts can be served at room temperature but will improve in flavor if placed in fridg and chilled for a few hours or days. Serve with toothpicks as an appetizers.

3. 3

   Have ready a clean wide mouthed pint or quart jar. Pour boiling water into jar to the top, let sit 10 minutes, discard water and turn upside down on a rack to cool. Meanwhile, rinse herb branches and dry on towels. Lay herbs on a cutting board and using the back side of a wooden spoon bruise the leaves and stems. Depending on the amount of herbs you have, stuff them tightly into a jar that will be half full of herbs, pint or quart size. Pour in the vinegar of choice until herbs are submerged. Seal jar and place in a cool dark place for two weeks at least to steep. Taste for flavor and either continue to steep or strain off herbs through a cheesecloth lined strainer into a bowl. Pour infused vinegar into a bottle. Store away from direct sunlight. Enjoy your creation!

* Per serving · 4 servings · Values may vary.