Pickled Brussels Sprouts
Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture.
Servings 6
Calories 17kcal
Equipment
Ingredients
- 10 Brussels sprouts trimmed and halved
- ¾ cup water
- ¼ cup white vinegar
- 1 teaspoon kosher salt
- 10 peppercorns
- ¼ teaspoon mustard seed
- 1 whole clove
- Pinch dried red pepper flake
- 1 bay leaf
Instructions
- Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes.
- Drain and rinse under cold running water.
- Bring 3/4 cup water, 1/4 cup white vinegar, and 1 teaspoon coarse kosher salt to a simmer in stockpot over medium. Stir until salt dissolves.
- Combine 10 black peppercorns, 1/4 teaspoon yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar.
- Place Brussels sprouts in jar.
- Add hot vinegar mixture. You may have some leftover liquid.
- Cool to room temperature.
- Cover with lid, and chill 4 days or up to 2 weeks before serving.
Notes
Store covered in refrigerator up to 1 month.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg