Pickled Brussels Sprouts
Pickled Brussels sprouts are a delightful twist on traditional pickles, offering a crunchy texture and a tangy, slightly spicy flavor. Often found in gourmet markets and artisanal food shops, they make a fantastic accompaniment to charcuterie boards, salads, or as a zesty snack on their own. The pickling process enhances their naturally earthy taste while adding layers of acidity and spice. A pro tip: For extra crunch, let the Brussels sprouts air-dry after blanching before adding them to the brine!
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1
Wash the Brussels sprouts thoroughly and trim off the ends. If they are large, cut them in half for even pickling.
2
Blanch the Brussels sprouts in boiling water for 2 minutes, then transfer them to an ice bath to retain their crisp texture.
3
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
4
Place the blanched Brussels sprouts into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, red chili flakes, and fresh dill.
5
Pour the hot pickling liquid over the Brussels sprouts, ensuring they are fully submerged.
6
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
7
The pickled Brussels sprouts will develop a deeper flavor over time and can be stored in the refrigerator for up to two weeks.
