Quick Pickled Brussels Sprouts Recipes

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PICKLED BRUSSELS SPROUTS



Pickled Brussels Sprouts image

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! -Heather King, Frostburg, Maryland

Provided by Taste of Home

Time 40m

Yield 6 pints.

Number Of Ingredients 11

3 pounds fresh Brussels sprouts, trimmed and halved (about 12 cups)
6 garlic cloves, halved
2 teaspoons crushed red pepper flakes
2-1/2 cups water
2-1/2 cups white vinegar
1 medium onion, thinly sliced
1 medium sweet red pepper, finely chopped
1/2 cup sugar
3 tablespoons canning salt
1 tablespoon celery seed
1 tablespoon whole peppercorns

Steps:

  • Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars., In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

ZESTY PICKLED BRUSSELS SPROUTS



Zesty Pickled Brussels Sprouts image

Pickled Brussels sprouts that stay crunchy and are slightly spicy.

Provided by pelicangal

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P21DT40m

Yield 40

Number Of Ingredients 7

2 pounds Brussels sprouts, trimmed and cut in half
5 1-pint canning jars with lids and rings
5 cloves garlic, divided
1 ¼ teaspoons red pepper flakes, divided
5 cups water
5 cups distilled white vinegar
7 tablespoons pickling salt

Steps:

  • Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
  • Sterilize the jars and lids in boiling water for at least 5 minutes.
  • Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
  • Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
  • Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
  • Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
  • Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  • Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
  • Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.8 g, Sodium 1227.5 mg, Sugar 0.5 g

TRADITIONAL QUICK-PICKLED BRUSSELS SPROUTS RECIPE



Traditional Quick-Pickled Brussels Sprouts Recipe image

Chefs all across the South are putting up jars of local produce, lining their larders and dining room shelves with interesting twists on pickles. You too can have a little jar of big Brussels sprout flavor for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary. Chef and cookbook author Virginia Willis created this easy pickled Brussels sprouts recipe flavored with black peppercorns, mustard seeds, garlic, a bay leaf, and a pinch of crushed red pepper. The pickles are made in the refrigerator, so no water bath is needed. After four days of pickling, the Brussels sprouts turn tangy, bright, pungent, and are ready to eat. Serve them alongside a bloody Mary, on a meat and cheese platter, or with rich meats such as roast pork. This recipe makes a small batch of pickles but you can easily scale up the recipe if you want to make a larger amount. They will keep, covered, in the refrigerator for up to one month. Go ahead, give your Brussels sprouts a little bite.

Provided by Virginia Willis

Categories     Brussel Sprouts

Time P4DT15m

Yield Serves 4 (serving size: 1/4 cup)

Number Of Ingredients 9

10 trimmed and halved Brussels sprouts
3/4 cup water
1/4 cup white vinegar
1 teaspoon coarse kosher salt
10 black peppercorns
1/4 teaspoon yellow mustard seeds
1 sliced garlic clove
1 Pinch of crushed red pepper
1 fresh bay leaf

Steps:

  • Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes. Drain and rinse under cold running water. Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month.

QUICK PICKLED BRUSSELS SPROUTS



Quick Pickled Brussels Sprouts image

Quick Refrigerator Brussels Sprouts, an easy pickled sprouts recipe made with blanched brussels sprouts in a vinegar brine. Ready to eat in as little as 2 hours!

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 2h20m

Number Of Ingredients 10

1 pound brussels sprouts (trimmed and cut in half)
¼ cup fresh herbs (dill, thyme, etc.)
2 tablespoons mustard seeds
2 whole garlic cloves (sliced thin)
¼ teaspoon red pepper flakes (optional)
2 cups water
1 cup vinegar (see notes)
1 tablespoon salt (plus more for salted water)
1 tablespoon sugar
Optional: sliced radish, bell pepper, carrots, or other vegetable

Steps:

  • Prepare the brussels sprouts: Bring a medium pot of salted water to a boil. While the water is boiling, prepare an ice bath by filling a large mixing bowl with water and ice. When the water is boiling, add the brussels sprouts halves and cook about 3-4 minutes, enough to slightly soften the sprouts and bring out their green color but not actually cook. Remove the sprouts and add directly into the ice bath to slow their cooking, about 5 minutes. Then strain and set aside.
  • Prep the pickling jar: When the sprouts are done cooling, add them to a large jar with a wide mouth with the herbs, mustard, garlic cloves, and red pepper flakes.
  • Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour the brine into the jar until the liquid completely submerges the brussels sprouts. Let the jar cool uncovered for 20-30 minutes.
  • Pickling instructions: Once cooled, put the jar into the refrigerator and let the sprouts pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled brussels sprouts are good up to one month in the refrigerator.

Nutrition Facts : ServingSize 1 serving, Calories 51 kcal, Carbohydrate 8 g, Protein 3 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 892 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 1.4 g

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