| Heat
the water and vinegar in a large saucepan until boiling. Add
the cheesecloth with pickling spices, salt and sugar and stir.
Add the brussels sprouts and reduce the heat to a simmer. Cook
the brussels sprouts until tender, about 10 minutes.
Pour
the brussels sprouts and the pickling liquid into a bowl and
let cool to room temperature. Add the cheesecloth with the
pickling spices. Cover and refrigerate the Brussels sprouts
in the pickling liquid overnight.
Heat
the oven to 400º. Spread the walnuts in a single layer on
a cookie sheet. Place the cookie sheet in the oven and toast
the walnuts just until brown, about 5 minutes. Remove the
walnuts from the oven and let cool, then coarsely chop the
walnuts.
Before
service, heat the Brussels sprouts in the pickling liquid
over medium-low heat. Drain the Brussels sprouts, cut in half
and sprinkle with some of the toasted walnuts. Serve warm.
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