While you might not think of pickling Brussels sprouts, they make a delightful garnish for a Bloody Mary.
Makes 6 pint jars (about 12 cups)
Active Time: 30 minutes (plus 1 day marinating time) |
Total Time: 30 minutes
2 pounds Brussels sprouts, halved or quartered (about 8 cups)
6 tablespoons sliced shallot
6 bay leaves
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the prepared Brussels sprouts, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the sprouts to the ice water to cool. Repeat with the remaining sprouts.
Drain the cooled sprouts and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 tablespoon shallot and 1 bay leaf to each jar.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with the brine to within 1/2 inch of the rim, covering the Brussels sprouts completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Per 1/4-cup serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
3 g Carbohydrates;
1 g Protein;
1 g Fiber;
86 mg Sodium;
124 mg Potassium
0 Carbohydrate Serving
Exchanges: free food
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids