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This Brussels sprouts pickle is amazing because it transforms this otherwise overlooked vegetable into an amazing side for your sandwich, or your salad, or for having on its own at your cheese board table!

Bread and Butter Pickled Brussels Sprouts:

INGREDIENTS:
2 pounds raw Brussels sprouts, halved
1 yellow onion, sliced
2 red bell peppers, thinly sliced
1 1/2 tablespoon salt
2 cups white wine vinegar
2 cups white sugar
¼ cup water
2 whole cloves of garlic
2 tablespoons mustard seeds
1 teaspoon whole black peppercorns
½ teaspoon ground turmeric
5 whole cloves


METHOD:
Wash with soap and water the jars you’re going to use for the pickles. Then simmer them in water for 15 minutes or wash them again in your dishwasher at 70C temp for 40 minutes.
Remove the jars from the dishwasher, and place them upside down on a dry kitchen towel so they don’t crack when in touch with the cold stone counter.
Wash the Brussels sprouts thoroughly, and remove the damaged leaves, and half the sprouts.
Add all the ingredients for the pickles to a pot, stir to combine all the ingredients, bring it to a boil then simmer it for 1 to 2 minutes.
Turn off the heat, add the whole content into the sterilized jars, with the help of a knife or a skewer, remove all the air pockets, and close the jar very well.
Place a kitchen towel on the bottom of a tall pot, fill with water, add the pickles jar and simmer it for 20 minutes.
Remove the jars from the water, place them in a dry kitchen towel, cover them with another kitchen towel and allow them to cool completely.
Allow it to ferment for a week, at least, this will allow all the flavors to marry and mellow out. After opening, keep the pickles jar in the fridge.
The sterilized and properly sealed pickle jars will keep it for an undetermined time.

CUPS CONVERSION:

1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz


🤗PRINTABLE RECIPE: www.chefjanapinheiro.com

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BREAD AND BUTTER PICKLED BRUSSELS SPROUTS! - Recipe by chef Jana Pinheiro