Pickled Brussel Sprouts Recipe

 Brussels sprouts – love them or hate them? If you fall into the "not a huge fan" category, this recipe might just change your mind! Pickled brussels sprouts are a delicious and tangy twist on this classic veggie, adding a delightful crunch and burst of flavor to any meal.

They're perfect as a side dish, on a charcuterie board, or even chopped up and added to salads for a flavor and texture boost. Plus, they're incredibly easy to make at home – ready in under an hour!

In just 30 minutes of prep time, you can whip up a batch of these beauties that will last for weeks in your fridge. They're also a great way to preserve Brussels sprouts when they're in season and at their peak freshness.

 

Prep time: 30 min

Cook time: 10 min

Serving: 6 pint jars

 

What you’ll need:

  • 3 lbs Brussels sprouts, trimmed and halved

  • 6 garlic cloves, halved

  • 2 tsp red pepper flakes, crushed

  • 2 ½ cups of white vinegar

  • 2 ½ cups of water

  • Sweet red pepper, 1, chopped

  • 1 onion, chopped

  • 3 tbsp canning salt

  • 1 tbsp celery seed

  • ½ cup sugar

  • 1 tbsp whole peppercorns

 

Instructions:

  • Add water to the Dutch oven and bring to a boil. Then, add Brussels sprouts and cook for 4 minutes until tender. Remove with a slotted spoon. Then, transfer it into the ice water. Let drain and pat dry them.

  • Place Brussels sprouts into the six jars. Top with pepper flakes and garlic.

  • Add the remaining ingredients into the saucepan and bring to a boil. Add this liquid over Brussels sprouts and remove air bubbles from the jars. Wipe rims and place lids on jars. Apply bands.

  • Prepare the water bath canner. Add water to the water bath canning. Bring to a boil. Place sterilized jars into the water bath canner.

  • Let process for 10 minutes. After 10 minutes, remove jars from the water bath canner. Let cool it.

 

Nutrients:

Calories 17, Protein 1g, Carbohydrate 3g, Fat 0g, Sugar 1g

 

Here are some helpful tips:

  • Choose firm, brightly colored Brussels sprouts for the best flavor and texture.

  • If you don't have a dutch oven, a large pot will work just fine for blanching the Brussels sprouts.

  • Use a sterilized jar lifter to safely remove the hot jars from the water bath canner.

  • Let the pickled Brussels sprouts sit for at least a week to allow the flavors to develop before enjoying.

 

Serving Suggestions:

  • As a side dish: Enjoy pickled Brussels sprouts alongside roasted chicken, grilled fish, or a veggie burger.

  • On a charcuterie board: The sweet and tangy flavor pairs perfectly with cured meats, cheeses, and crackers.

  • In salads: Chopped pickled Brussels sprouts add a delightful crunch and burst of flavor to green salads, potato salad, or coleslaw.

  • On sandwiches: Add a few sliced pickled Brussels sprouts to your next sandwich for a tangy and flavorful surprise.

  • Bloody Mary garnish: For a unique twist on a classic cocktail, use pickled Brussels sprouts as a garnish for your next Bloody Mary.

 

This recipe offers a burst of sweet and spicy flavor, plus a delightful crunch that will add excitement to any meal. They might just become your new favorite way to enjoy this under-appreciated veggie!

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