Jar of spiced pickled Brussels sprouts in garlic brine

Spiced Pickled Brussels Sprouts in Garlic Brine

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Why Make This Recipe

Spiced Pickled Brussels Sprouts in Garlic Brine is a unique and flavorful way to enjoy these little green veggies. Brussels sprouts are often thought to be dull or bitter, but pickling them brings out their natural sweetness and adds a delightful crunch. The spices and garlic amplify their taste, creating a zesty treat that works well as a snack, side dish, or topping for salads and sandwiches. This recipe is not only a way to preserve Brussels sprouts but also a chance to add a burst of flavor to your meals. Plus, homemade pickles are healthier and tastier than store-bought options, allowing you to control the ingredients.

How to Make Spiced Pickled Brussels Sprouts in Garlic Brine

Making Spiced Pickled Brussels Sprouts in Garlic Brine is a straightforward process that anyone can master. With just a handful of steps, you can create a jar full of delicious pickles that bring a touch of excitement to your meals. Here’s how to do it.

Ingredients:

  • 500 g fresh Brussels sprouts, trimmed
  • 3 whole garlic cloves, peeled
  • 2 cups white vinegar
  • 1 cup water
  • 1 tbsp sea salt
  • 1 tbsp sugar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp red chili flakes
  • 1 bay leaf

Spiced Pickled Brussels Sprouts in Garlic Brine

Directions:

  1. Wash and Trim Brussels Sprouts: Begin by washing the Brussels sprouts under cold, running water. Remove any yellow or damaged leaves to ensure that only the freshest sprouts are used.

  2. Blanch Sprouts in Boiling Water: In a large pot, bring water to a boil. Once boiling, add the Brussels sprouts and blanch them for 3 minutes. This step helps preserve the bright green color and crisp texture of the sprouts.

  3. Transfer Immediately into Ice Water: After 3 minutes, carefully transfer the Brussels sprouts to an ice water bath. This process stops the cooking and helps retain their crunchiness.

  4. Pack Sprouts and Garlic into a Sterilized Jar: While the sprouts cool, take a sterilized jar and pack the Brussels sprouts and peeled garlic cloves tightly inside. Ensure there’s enough space for the brine to cover the sprouts completely.

  5. Combine Vinegar, Water, Salt, Sugar, and Spices in a Saucepan: In a medium saucepan, combine the white vinegar, water, sea salt, sugar, mustard seeds, coriander seeds, black peppercorns, red chili flakes, and bay leaf.

  6. Bring to a Boil and Stir Until Salt Dissolves: Heat the mixture over medium-high heat. Stir while the brine heats until the salt and sugar dissolve completely. This typically takes just a few minutes.

  7. Pour Hot Brine Over Sprouts: Carefully pour the hot brine over the packed Brussels sprouts in the jar. Make sure the sprouts are submerged completely—this ensures that they pickle evenly.

  8. Remove Trapped Air Bubbles: Use a clean utensil, such as a chopstick or a spoon, to gently press the sprouts and release any trapped air bubbles. This step is important as it helps preserve the quality of the pickles.

  9. Seal Jar and Let Cool at Room Temperature: Once the air bubbles are removed, seal the jar with a clean lid. Allow it to cool to room temperature.

  10. Refrigerate Before Serving: To develop the flavor, refrigerate the pickled Brussels sprouts for at least 48 hours before serving. This waiting period is crucial, as it allows the spices and garlic to infuse into the Brussels sprouts.

How to Serve Spiced Pickled Brussels Sprouts in Garlic Brine

Spiced Pickled Brussels Sprouts can be enjoyed in various ways. They make an excellent snack on their own or can be served as a tangy side dish to complement meats like roasted chicken or grilled sausages. You can also chop them finely and mix them into salads for an added crunch and acidity. They work beautifully as a topping for sandwiches or burgers, providing a flavorful contrast to the richness of meat and sauces. To make it even more exciting, consider adding a few slices to tacos or as part of a charcuterie board for entertaining guests.

How to Store Spiced Pickled Brussels Sprouts

These pickled Brussels sprouts should be stored in the refrigerator. Make sure they stay submerged in the brine to maintain their flavor and texture. Properly sealed, they will keep well for up to 2 months. However, if you notice any signs of spoilage—such as an off smell or changes in color—it’s best to discard them. If you want to enjoy them longer, consider canning them using appropriate preservation techniques to store them in the pantry.

Tips to Make Spiced Pickled Brussels Sprouts in Garlic Brine

  1. Choose Fresh Brussels Sprouts: Look for Brussels sprouts that are bright green, firm, and tightly closed. Fresh sprouts will yield the best flavor and texture.

  2. Sterilize Your Jar Properly: Make sure to sterilize your jar before packing the sprouts. You can do this by boiling it in water or running it through the dishwasher. This helps prevent any spoilage.

  3. Adjust Spices to Your Taste: Feel free to tweak the spices according to your preference. If you like it more spicy, add more pepper flakes or even some sliced fresh chili peppers.

  4. Consider Adding Other Flavors: For a different twist, try adding herbs like dill or thyme alongside the garlic cloves for extra flavor.

  5. Use a Wide-Mouth Jar: A wide-mouth jar makes it easier to pack the Brussels sprouts in tightly and allows for easy removal when you want to serve them.

Variation

For a sweeter touch, you can add slices of onions or even carrots to the jar alongside the Brussels sprouts. This adds both flavor and a colorful visual appeal. Other options could include experimenting with different vinegars, such as apple cider vinegar for a fruity note, or adding a few slices of fresh ginger for an aromatic kick. Combining different vegetables, like cauliflower or radishes, in the same jar can create a delicious mixed pickle.

FAQs

1. How long do the pickled Brussels sprouts need to sit before they’re ready to eat?
You should let the pickled Brussels sprouts refrigerate for at least 48 hours to allow the flavors to develop. The longer they sit, the more intense the flavor will become.

2. Can I re-use the brine for another batch of Brussels sprouts?
It’s not recommended to reuse pickling brine for another batch, as it can lose its strength and flavor. However, you could use leftover brine in marinades or salad dressings.

3. What should I do if the sprouts float above the brine?
It’s important that the sprouts are fully submerged. If you notice any floating, you can either add more brine (if you have left) or add a weight, such as a clean glass or a smaller jar, to keep them under the liquid.

4. Can I can these pickled Brussels sprouts for long-term storage?
Yes, if you want long-term storage, you can follow proper canning procedures. This involves hot water bath canning. Make sure to follow safe canning guidelines to avoid spoilage.

5. Are pickled Brussels sprouts healthy?
Yes, pickled Brussels sprouts can be a healthy addition to your diet. They are low in calories and provide vitamins A, C, K, and fiber. However, watch for the sodium content due to the salt in the brine.

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Spiced Pickled Brussels Sprouts in Garlic Brine

  • Author: ethanmiller
  • Total Time: 48 hours 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A unique and flavorful way to enjoy Brussels sprouts through pickling, enhancing their natural sweetness with spices and garlic.

Ingredients

Scale
  • 500 g fresh Brussels sprouts, trimmed
  • 3 whole garlic cloves, peeled
  • 2 cups white vinegar
  • 1 cup water
  • 1 tbsp sea salt
  • 1 tbsp sugar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp red chili flakes
  • 1 bay leaf

Instructions

  1. Wash and trim Brussels sprouts under cold, running water. Remove any yellow or damaged leaves.
  2. In a large pot, bring water to a boil and blanch the Brussels sprouts for 3 minutes.
  3. Transfer the Brussels sprouts to an ice water bath to stop cooking.
  4. Pack the sprouts and garlic cloves tightly into a sterilized jar.
  5. In a medium saucepan, combine vinegar, water, salt, sugar, mustard seeds, coriander seeds, black peppercorns, red chili flakes, and bay leaf.
  6. Bring the mixture to a boil and stir until the salt and sugar dissolve.
  7. Pour the hot brine over the packed Brussels sprouts, ensuring they are submerged.
  8. Remove trapped air bubbles using a utensil.
  9. Seal the jar with a clean lid and let cool at room temperature.
  10. Refrigerate for at least 48 hours before serving to develop flavor.

Notes

Store the pickled Brussels sprouts in the refrigerator and keep them submerged in the brine. They will last up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Pickles
  • Method: Pickling
  • Cuisine: Preserved

Nutrition

  • Serving Size: 1 serving
  • Calories: 80
  • Sugar: 2g
  • Sodium: 750mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Brussels sprouts, pickled vegetables, garlic brine, vegetarian side dish, homemade pickles

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