Brussels Sprouts Pickles Recipes

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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

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 :

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.

BRUSSELS SPROUTS PICKLES



Brussels Sprouts Pickles image

Make and share this Brussels Sprouts Pickles recipe from Food.com.

Provided by Spicy Little Sister

Categories     Vegetable

Time 42m

Yield 12 jars, 24 serving(s)

Number Of Ingredients 8

4 lbs Brussels sprouts
2 3/4 cups cider vinegar
3 cups water
1/4 cup sea salt (non-iodized)
3 tablespoons coriander seeds
12 dried chilies
3 tablespoons cumin seeds
12 -24 garlic cloves

Steps:

  • Sterilize 12+ jars (boil jars and lids for 10 minutes). Put them on a towel on the counter with lids next to them.
  • Put the vinegar, water and salt into a Pyrex measuring cup, place in a pan of hot water, and heat it to boiling point (double boiler method).
  • Clean the Brussels sprouts, and slice them in half.
  • Put the Brussels sprouts in the jars, add 1 chili pepper, 1-2 cloves of garlic, a pinch of cumin and coriander seeds per jar.
  • Pour the vinegar mixture over the Brussels sprouts to 1/4" from the top of the jar.
  • Wipe the lids of the jar clean with a sterile towel, put the lids on finger tight. With tongs, put the jars into a pot of boiling water, make sure the water covers the jar lids by at least 1/2" of water. Make sure the jars aren't packed too tight into the boiling water. Boil jars for at least 12 minutes, pull out with tongs, and put on towells on counter. Tighten the lids on the jars as you pull them out.

Nutrition Facts : Calories 40.7, Fat 0.7, SaturatedFat 0.1, Sodium 1182.8, Carbohydrate 7, Fiber 2.4, Sugar 1.6, Protein 2.3

PICKLED BRUSSELS SPROUTS



Pickled Brussels Sprouts image

I love these things,found this recipe in my southen living book--i love Brussels sprouts and here is a neat way to make or preserve them

Provided by southern chef in lo

Categories     Onions

Time P7DT15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag frozen Brussels sprouts
2 (8 ounce) jars white pearl onions, drained
2 (6 ounce) jars button mushrooms, drained
1 1/2 cups white vinegar
1/4 cup salt
1 cup sugar
1 teaspoon celery seed
1 teaspoon turmeric
1/2 teaspoon dry mustard
1 teaspoon mustard seeds

Steps:

  • Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently.
  • Combine remaining ingredients, bring to a boil and cook for 3 minutes.
  • Pour hot vinegar mixture over Brussels sprouts toss gently.
  • Cover and store in refrigerator for 1 week before serving.
  • Marinade may be saved and used again.
  • These can be canned also.

Nutrition Facts : Calories 195.2, Fat 0.6, SaturatedFat 0.1, Sodium 4725, Carbohydrate 44.6, Fiber 2.1, Sugar 37.9, Protein 3

BRUSSELS SPROUTS WITH PICKLED SHALLOTS AND LABNEH



Brussels Sprouts With Pickled Shallots and Labneh image

Pickled onions and labneh lend brightness to this brussels sprouts dish that's full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. If you can't find either, use the same amount of maple syrup or honey. Some of the fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.

Provided by Nik Sharma

Categories     vegetables, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 large shallot, peeled and sliced into rings
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper
1 cup labneh
1 garlic clove, peeled and grated
1/2 teaspoon black pepper
Fine sea salt
2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Steps:

  • Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.
  • Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.
  • As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.
  • Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

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