Brussel Sprout Pickle

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Brussel Sprout Pickle
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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)
Calorie110 cal.(5 %)
Protein11 g(11 %)
Fat1 g(1 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K342.7 μg(571 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.8 mg(57 %)
Folate227 μg(76 %)
Pantothenic acid0 mg(0 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C252 mg(265 %)
Potassium1,194 mg(30 %)
Calcium87 mg(9 %)
Magnesium74 mg(25 %)
Iron2.8 mg(19 %)
Iodine3 μg(2 %)
Zinc1.5 mg(19 %)
Saturated fatty acids0.1 g
Uric acid155 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
2
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
How healthy are the main ingredients?
Brussels sproutsapple cider vinegargarlic clove
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.

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