In a Pickle: Pickled Brussels Sprouts Halves These pickled Brussels sprouts include garlic, bay leaves, peppercorns and mustard seeds and are wonderfully zingy.
Special equipment: boiling water bath, pint jars
Ingredientsyield: 2 pints, active time 25 minutes, total time 48 hours
Trim the sprouts and cut them in half. Set aside.
Combine vinegar, water and salt in a non-reactive pot and bring to a boil.
Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 2 prepared pint jars.
Pack sprouts into jars.
Pour brine over the sprouts.
Use a wooden chopstick to remove air bubbles from jars.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When time is up, remove jars from canner and let cool on a folded towel.
When jars are cool, test seals. If seals are good, jars can be stored in pantry (any unsealed jars should be refrigerated). Give pickles at least 48 hours before you eat them, so that the brine fully penetrates the veg.
Sealed jars will keep up to one year on the pantry shelf.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1779.6mg||61 %|
|Potassium 515.2mg||14 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 7.3g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 71
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