Brussels Sprouts Pickles
Transform your favorite vegetable into a tangy, savory treat with this Brussels Sprouts Pickles recipe! Bursting with bold flavors from garlic, mustard seeds, dill, and a touch of red chili flakes, these pickles combine the satisfying crunch of blanched Brussels sprouts with a perfectly balanced vinegar brine. Quick to prepare, these pickles take just 25 minutes of active time before they rest in your fridge, soaking up all the zesty goodness. Whether served as a side, a topping for sandwiches, or a snack straight from the jar, these pickles are a mouthwatering way to elevate your pantry game. Perfectly seasoned and delightfully unique, these refrigerator-pickled Brussels sprouts are a must-try for pickle enthusiasts and adventurous eaters alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 500 milliliters Water
- 250 milliliters White vinegar
- 2 tablespoons Salt
- 1 tablespoon Sugar
- 4 cloves Garlic cloves
- 2 teaspoons Mustard seeds
- 1 teaspoon Dill seeds
- 1 teaspoon Red chili flakes
- 1 teaspoon Black peppercorns
- 2 leaves Bay leaves
Instructions
Wash the Brussels sprouts thoroughly and trim any discolored or tough outer leaves.
Cut larger Brussels sprouts in half and leave smaller ones whole to ensure even pickling.
Bring a large pot of water to a boil and blanch the Brussels sprouts for 3 minutes. Immediately transfer the sprouts to an ice bath to halt the cooking process.
In a medium saucepan, combine water, white vinegar, salt, and sugar. Stir over medium heat until the sugar and salt dissolve completely. Remove from heat and set aside to cool slightly.
Sterilize a large 1-liter glass jar (or two smaller jars) by rinsing in boiling water. Allow the jar(s) to dry completely.
Peel the garlic cloves and lightly crush them with the side of a knife.
In the sterilized jar(s), layer the blanched Brussels sprouts with garlic cloves, mustard seeds, dill seeds, red chili flakes, black peppercorns, and bay leaves.
Pour the cooled brine mixture over the Brussels sprouts, ensuring they are fully submerged. Leave about 1 cm of headspace at the top of the jar.
Seal the jar tightly with a lid and gently shake to distribute the spices evenly.
Refrigerate the pickles for at least 48 hours before serving to allow the flavors to develop. For best results, wait up to 1 week.
Store the Brussels sprouts pickles in the refrigerator and consume within 1 month.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14275 mg | 621% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 24.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
