Pickled Brussels Sprouts
Brussels sprouts pack some serious nutritional punch when they’re not overcooked. They’re super high in vitamins C and K and are a good source of vitamin A, several B vitamins, iron, potassium and fiber.
Ingredients
1 ½ pounds Brussels sprouts, (about 6 cups) whole small ones are best, or larger ones cut in half
1 ½ cups cider vinegar
1 ½ cups water
4 tsp. salt (sea salt or kosher)
1 tbsp. sugar
½ tsp. cardamom seeds
½ tsp. fennel seeds
½ tsp. mustard seeds
½ tsp. hot red pepper flakes
½ tsp. whole black peppercorns
3 garlic cloves, sliced
Directions
Sterilize 3 pint-sized canning jars and lids.
Bring a large pot of water to a boil and blanch Brussels sprouts for about 2 minutes. Immediately drain and submerge in ice water to cool.
Meanwhile, combine vinegar, water, salt, and sugar in a medium saucepan and bring to a boil.
Turn down heat a bit and boil for about three minutes, stirring until salt and sugar are dissolved. Turn off heat.
Drain Brussels sprouts and pack evenly into prepared jars.
Evenly distribute spices and garlic between jars.
Carefully pour hot pickling brine into jars to 1/2-inch below top of jars. Screw on lids.
For refrigerator pickles, let cool at room temperature, then put in fridge. Wait a couple days before opening. Should keep 1 month in fridge.
For canned pickles, process jars in boiling hot water bath for 10 minutes. Remove and let cool. Wait a few days before opening.
Suggestions
Learn more about Brussel sprouts by reading Dani Lind's article, "Brussels Sprouts: The Unexpected Culinary Swan."
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