Brussel Sprout Pickle
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 8 h. 15 min.
Ready in
Calories:
110
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 110 cal. | (5 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 342.7 μg | (571 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 16 ozs Brussels sprouts
- 1 ½ cups apple cider vinegar
- 1 cup water
- 1 Tbsp Pickling salt
- 20 peppercorns (divided)
- ¼ tsp yellow Mustard seed (divided)
- 2 garlic cloves
- 2 bay leaves
Preparation
Kitchen utensils
1 große Bowl, 1 Small bowl, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer mit Knethaken, 1 Measuring cups, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Skillet, 1 Box grater, 1 Slotted spatula
Preparation steps
1.
Trim the sprouts and slice in half if they are large and pack into 2 sterilized pint jars.
2.
Combine vinegar, water and salt in a non-reactive pot and bring to a boil, then pour brine over the sprouts.
3.
Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 2 prepared pint jars.
4.
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.
5.
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 8 hours or as much as 2 days before you eat them, so that the brine fully penetrates the Brussels sprouts.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
