Recipe by

Visit website

Quick Pickled Brussels Sprouts with Jalapeno are the perfect accompaniment to anything you're serving this holiday season!


Servings

Total time

0 minutes


Ingredients

  • salt for cooking water plus more for brine
  • 2 pounds Brussels sprouts,
  • 3 cups water
  • 1 cup white vinegar
  • 2 tablespoons black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoons sugar (optional)
  • 3 jalapeno peppers (sliced)
  • 6 cloves garlic, smashed
  • 3 bay leaves


Method

  1. Prepare an ice bath. Bring a pot of salted water to a boil. Add the Brussels sprouts and cook 2 to 3 minutes (longer if you want them softer). Transfer to the ice bath to cool.
  2. Combine water, vinegar, peppercorns, mustard seeds and 2-3 tablespoons salt in a saucepan. Bring to a boil and simmer until the salt dissolves. Taste the brine and if desired, add a small amount of sugar.
  3. Drain Brussels sprouts and place in a tall, clean jar. Add the jalapeno, garlic and bay leaves. Carefully pour the hot brine over the Brussels sprouts. (You may have some brine leftover.
  4. Cool to room temperature. Cover and place in the refrigerator 5 days before serving. Store refrigerated up to a month.

Take the Stress out of Mealtimes

Save time & money planning meals while eating simple, delicious & nutritious food

  Over 5,000 recipes like this one, matched to your tastes

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks