Prep Time: 10 minutes Yields: 1 quart
Recipe: Cheating Vegan
Pickled brussel sprouts? Yes, you heard us. Once you make these, you’ll be making regular trips to the fridge for a snack.
Ingredients:
- 12 to 16 ounces Brussels sprouts
- 20 whole black peppercorns
- 1/4 teaspoon yellow mustard seeds
- 2 garlic cloves
- 2 bay leaves
- 1 tablespoon chopped fresh dill
- 1 1/2 cups cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
Directions:
- Cut the Brussels sprouts in half lengthwise through the core and put them in a big Mason jar or plastic quart container (you could also divide the ingredients between two jars). Add the peppercorns, mustard seeds, garlic, bay leaves, and dill.
- In a small saucepan, bring the vinegar, water, and salt to a boil and simmer until the salt dissolves. Pour the mixture over the Brussels sprouts. Let cool to room temperature, then seal the jar or container and transfer to the refrigerator.
- Allow the pickles to brine for at least two days before eating. The pickles will last for at least a few weeks in the fridge