Description
Transform Brussels sprouts into vibrant, tangy treasures with this bold and flavorful pickling recipe that enhances their natural sweetness.
Ingredients
Scale
- 500g Brussels sprouts (trimmed and halved)
- 2 cups white vinegar
- 1 cup water
- 2 tbsp salt
- 1 tbsp sugar
- 3 garlic cloves (smashed)
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp red chili flakes (optional)
- 2 bay leaves
Instructions
- Prepare the Brussels sprouts: Rinse the sprouts under cool water, trimming off any damaged outer leaves. Halve them to ensure the brine penetrates deeply.
- Blanch the sprouts: Bring a pot of water to a rolling boil. With tongs, drop in the Brussels sprouts and blanch for 2-3 minutes before draining and cooling them completely under cold running water.
- Make the brine: In another pot, combine the white vinegar, water, salt, and sugar. Stir and heat until the salt and sugar dissolve completely.
- Layer the flavors: Place the smashed garlic, black peppercorns, mustard seeds, and bay leaves into your clean jar.
- Pack the jar: Tightly pack the blanched Brussels sprouts into the jar, ensuring they are snug.
- Pour the hot brine: Carefully pour the hot brine over the packed sprouts, ensuring they are fully submerged.
- Cool and seal: Allow the jar to cool at room temperature. Seal it tightly and place it in the refrigerator. Wait at least 24-48 hours before diving in.
Notes
These pickled Brussels sprouts taste better after a few days; prepare them ahead for optimal flavor. Experiment with flavors by adding herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 1g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg