Pickled Brussels Sprouts
Crunchy, salty, savory and absolutely addictive- these pickled Brussels sprouts are ridiculously easy to make and taste fantastic!
Ingredients
- 2 cups Brussels sprouts
- 2-5 garlic
- ½ teaspoon dill seeds
- ½ carom seeds
- 1 cup apple cider vinegar
- 1 teaspoon black peppercorns
- 1-2 dried red chili
- 1 tablespoon sea salt
Instructions
- Start by chopping up the Brussels sprouts. I cut them in halves but you can quarter them too, if that's what you prefer.
- Blanch them in boiling water for a couple of minutes and then remove and add them to an ice bath.
- Drain the excess water, pat dry and transfer them to a glass jar along with the spices.
- Prepare a brine using equal parts apple cider vinegar and water along with the salt, and pour the hot brine into the jar.
Notes
- Make sure the Brussels sprouts are completely clean and free from any dirt. This is especially if you're using homegrown sprouts.
- It also helps if you remove the first outer layer of the sprouts. These tend to be more tough and hard than the rest of the veggie.
- I kept the brine tangy and salty, but if you really love a balanced flavor, you can also add a tablespoon of sugar into the pickling liquid. I did that when I made my quick pickled shallots and pickled eggs and sausage.
- Make sure there's enough of the pickling liquid aka brine to completely cover all the Brussels sprouts. This is crucial, as it helps prevent spoilage.
- In addition to Brussels sprouts, you can also add other veggies like carrots, cauliflower, asparagus and onions to the mix, and turn it into a mix veggie pickle. I did the same when I made my Torshi Makhloot.
- Allow the jar to rest overnight in the refrigerator for the sprouts to soften and soak up the flavors nicely, and then serve.
Nutrition
Calories: 19kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 880mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 173IUVitamin C: 19mgCalcium: 18mgIron: 0.5mg
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