Recipe information
Ingredients for - Brussels Sprout Pickles
2. 1 lb. Brussels sprouts, trimmed and halved -
3. 2 large sprigs fresh dill -
4. 1 small clove garlic, thinly sliced -
6. 1 c. white vinegar -
8. 1 tbsp. yellow mustard seeds -
10. 2 tsp. kosher salt -
How to cook deliciously - Brussels Sprout Pickles
1. Stage
In a large pot of boiling, salted water, cook Brussels sprouts until tender, about 3 minutes. Drain Brussels and rinse under cold water to cool.
2. Stage
Pack into two (16-oz.) glass jars along with dill and garlic.
3. Stage
Return saucepan to medium heat and add in water, vinegar, peppercorns, mustard seeds, red pepper flakes, salt, and sugar. Bring to a boil and simmer until salt dissolves.
4. Stage
Carefully pour hot brine over Brussels sprouts. Let jars cool to room temperature.
5. Stage
Seal jar, refrigerate, and let sit for at least 3 hours before serving.
