These pickled mini cabbages are a favourite recipe. Pickled Brussels Sprouts will remind you of sauerkraut and are perfect with all red meat dishes.
Remove discolored leaves from Brussels sprouts. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Cut large sprouts in half. Cook in boiling water to cover, 4 minutes. Drain
Combine vinegar, sweetener, water, and salt in a saucepan. Bring to boil. Reduce heat to low and simmer while filling jars.
Place 4 peppercorns, 2 garlic cloves, 1 dill head, 2 jalapeno slices (optional) and one lemon slice in each jar. Pack jar tightly with Brussels sprouts, leaving a 2cm headspace.
Remove air bubbles. Repeat until all jars are filled.
Store for about 3 weeks before opening.
Ingredients
Directions
Remove discolored leaves from Brussels sprouts. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Cut large sprouts in half. Cook in boiling water to cover, 4 minutes. Drain
Combine vinegar, sweetener, water, and salt in a saucepan. Bring to boil. Reduce heat to low and simmer while filling jars.
Place 4 peppercorns, 2 garlic cloves, 1 dill head, 2 jalapeno slices (optional) and one lemon slice in each jar. Pack jar tightly with Brussels sprouts, leaving a 2cm headspace.
Remove air bubbles. Repeat until all jars are filled.
Store for about 3 weeks before opening.