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