Pickled Brussels sprouts are a quick, tangy, and crunchy treat perfect for snacking, adding to charcuterie boards, or jazzing up salads and sandwiches. This recipe offers a fast and easy way to pickle Brussels sprouts in just five minutes of preparation, giving you flavorful results without waiting for hours.
Ingredients
- 1 pound (450 g) of fresh Brussels sprouts
- 1 cup (240 ml) white vinegar (or apple cider vinegar for a slightly sweeter flavor)
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- 2 garlic cloves, peeled and sliced
- 1 small red chili or ½ teaspoon chili flakes (optional, for heat)
Equipment Needed
- Medium-sized pot
- Sharp knife
- Clean, heat-safe jar with a lid (1-quart or 1-liter size)
Instructions
Step 1: Prepare the Brussels Sprouts
- Wash the Brussels sprouts thoroughly under running water.
- Trim the ends and remove any yellow or wilted outer leaves.
- Cut each sprout in half or quarters, depending on their size, to ensure they absorb the pickling liquid quickly.
Step 2: Make the Pickling Brine
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