Pickled Brussels Sprouts Flavor (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pound fresh Brussels sprouts, trimmed
→ Pickling Brine
02 -
2 cups white vinegar
03 -
1 cup water
04 -
2 tablespoons salt
05 -
2 tablespoons sugar
06 -
3 cloves garlic, smashed
07 -
1 tablespoon mustard seeds
08 -
1 teaspoon red pepper flakes
09 -
1/2 teaspoon whole black peppercorns
10 -
1/2 teaspoon celery seeds
11 -
1 small fresh chili, sliced (optional)
# Instructions:
01 -
Bring a pot of salted water to a boil. Add the Brussels sprouts and blanch for 3 to 4 minutes until they are slightly tender but still firm. Drain and allow to cool.
02 -
In a saucepan, combine white vinegar, water, salt, sugar, smashed garlic, mustard seeds, red pepper flakes, black peppercorns, and celery seeds. Bring to a gentle boil, stirring until salt and sugar dissolve.
03 -
Pack the blanched Brussels sprouts tightly into a clean glass jar. Add sliced fresh chili if additional heat is desired.
04 -
Carefully pour the hot pickling brine over the Brussels sprouts, ensuring they are fully submerged.
05 -
Allow the jar to cool to room temperature. Seal tightly and refrigerate for at least 24 to 48 hours before serving to develop flavor.
# Notes:
01 -
Select small to medium Brussels sprouts for optimal texture and even pickling.
02 -
Ensure sprouts remain submerged in the brine to prevent spoilage and allow proper flavor infusion.
03 -
While 24–48 hours is sufficient, refrigerating for up to one week results in a more robust taste.
04 -
Use a clean glass jar with a tight lid to maintain freshness and avoid contamination.