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
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
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.
