Pickled Brussels Sprout Halves Recipe – a delicious recipe with Brussels, apple cider vinegar, water, pickling salt, peppercorns, yellow mustard seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Trim the sprouts and cut them in half. Set aside.
2
Combine vinegar, water and salt in a non-reactive pot and bring to a boil.
3
Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 2 prepared pint jars.
4
Pack sprouts into jars.
5
Pour brine over the sprouts.
6
Use a wooden chopstick to remove air bubbles from jars.
7
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
8
When time is up, remove jars from canner and let cool on a folded towel.
9
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 48 hours before you eat them, so that the brine fully penetrates the veg.
10
Sealed jars will keep up to one year on the pantry shelf.
249
kcal
Calories
47
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound Brussels sprouts, 1 1/2 cups apple cider vinegar, 1 cup water, 1 tablespoon pickling salt, and more.
Yes, Pickled Brussels Sprout Halves Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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