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Pickled Brussels Sprouts

July/August 2010

Your rating: None Average: 3.6 (13 votes)

While you might not think of pickling Brussels sprouts, they make a delightful garnish for a Bloody Mary.


Pickled Brussels Sprouts Recipe

Makes: Makes 6 pint jars (about 12 cups)

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Nutrition Profile

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Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.

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

Nutrition

Per 1/4-cup serving: 14 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 86 mg sodium; 124 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food


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Recipe Categories

Ethnic/Regional
American
Preparation/ Technique
Marinate/Rub
Health & Diet Considerations
Gluten free
Season
Fall
Winter
Holiday
Labor Day
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
July/August 2010

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