Pickled Brussels Sprout Halves

Name: Pickled Brussels Sprout Halves
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 2
Cuisine: Global
Ingredients: 355 milliliters apple cider vinegar; 2 bay leaves; 454 grams Brussels sprouts; 2 garlic cloves; 20 peppercorns, divided; 1 Tbsp pickling salt; 237 milliliters water; 0 teaspoons yellow mustard seeds, divided

Pickled Brussels Sprout Halves might be just the side dish you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 144 calories, 8g of protein, and 1g of fat. This recipe serves 2. Head to the store and pick up garlic cloves, bay leaves, peppercorns, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 48 hours.

Instructions

Trim the sprouts and cut them in half. Set aside.

Ingredients you will need

Sprouts

Combine vinegar, water and salt in a non-reactive pot and bring to a boil.

Ingredients you will need

Vinegar

Water

Salt

Equipment you will use

Pot

Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 2 prepared pint jars.

Ingredients you will need

Whole Garlic Cloves

Mustard Seeds

Peppercorns

Bay Leaves

Pack sprouts into jars.

Ingredients you will need

Sprouts

Pour brine over the sprouts.

Ingredients you will need

Sprouts

Brine

Use a wooden chopstick to remove air bubbles from jars.

Equipment you will use

Chopsticks

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

Ingredients you will need

Water

When time is up, remove jars from canner and let cool on a folded towel.

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.

Ingredients you will need

Pickles