Brussel Sprout Pickle

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Brussel Sprout Pickle
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 8 h. 15 min.
Ready in

Ingredients

for
2
Ingredients
16 ounces Brussels sprouts
1 ½ cups apple cider vinegar
1 cup water
1 tablespoon Pickling salt
20 peppercorns (divided)
¼ teaspoon yellow Mustard seed (divided)
2 garlic
2 bay leaves
How healthy are the main ingredients?
Brussels sproutsapple cider vinegargarlic
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.