Pickled Brussel Sprouts
Easy and delicious Pickled Brussel Sprouts
Servings: 1 16 oz. jar
Calories: 10kcal
Equipment
- 16 oz. jar
Ingredients
- 10 Brussel sprouts
- 2 cloves garlic (sliced)
- 1 medium jalapeno pepper (sliced or quartered)
- 1 tablespoon sea salt
- 1 teaspoon sugar
- ¼ teaspoon dill weed
- ¼ teaspoon dried thyme
- 2 cups boiling water
- ½ cup apple cider vinegar
Instructions
- Begin by washing the Brussel sprouts and removing discolored leaves and trimming the stem. Cut the Brussel sprouts in half, or leave them whole if they're tiny.
- Slice the garlic cloves and add them to a bowl, along with the Brussel sprouts, and jalapeno pepper. Sprinkle them with dried dill weed and thyme.
- Stir the salt and sugar into two cups of boiling water until dissolved. Pour over the Brussel sprouts and set a timer to 5 minutes.
- When the time has elapsed, transfer the Brussel sprouts, garlic, and jalapeno pepper to a 16 oz jar. Fill the jar halfway with the salty liquid/brine. Strain the remaining liquid using a fine-mesh strainer. Discard the extra liquid and add the strained herbs into the Brussel sprout jar.
- Add enough cider vinegar to the jar to fully submerge the Brussel sprouts. Seal the jar and shake to distribute the herbs and vinegar. Allow the Brussel sprouts to pickle for a week before eating.
Notes
- Although the pickled Brussel sprouts are ready to eat the next day, I recommend letting them pickle for a week to let the flavor soak in.
- To save time, reuse the pickling solution after eating store-bought pickles.
- Fresh herbs like dill, thyme, and parsley are always preferred over dry herbs and should be used when available.
- Try adding a tablespoon of pickling spices or Corned Beef Spices to the pickling solution to achieve a different flavor.
Nutrition
Serving: 2Brussel Sprouts | Calories: 10kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Fiber: 1g | Sugar: 1g
