Category, , , DifficultyBeginner

These pickled mini cabbages are a favourite recipe. Pickled Brussels Sprouts will remind you of sauerkraut and are perfect with all red meat dishes.

Yields1 Serving
Prep Time25 mins

 1 kg fresh Brussels Sprouts
 5 cups White Vinegar
 2 cups Water
 1/3 cup Salt
 2 tablespoon Xylitol Sweetener
 24 Black Peppercorns
 12 cloves Garlic
 6 Dill Heads
 1 Jalapeno Pepper (optional)
 1 Lemon, cut into 6 wedges (optional)

1

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

2

Combine vinegar, sweetener, water, and salt in a saucepan. Bring to boil. Reduce heat to low and simmer while filling jars.

3
4

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.

5
6

Remove air bubbles. Repeat until all jars are filled.

7
8

Store for about 3 weeks before opening.

Ingredients

 1 kg fresh Brussels Sprouts
 5 cups White Vinegar
 2 cups Water
 1/3 cup Salt
 2 tablespoon Xylitol Sweetener
 24 Black Peppercorns
 12 cloves Garlic
 6 Dill Heads
 1 Jalapeno Pepper (optional)
 1 Lemon, cut into 6 wedges (optional)

Directions

1

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

2

Combine vinegar, sweetener, water, and salt in a saucepan. Bring to boil. Reduce heat to low and simmer while filling jars.

3
4

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.

5
6

Remove air bubbles. Repeat until all jars are filled.

7
8

Store for about 3 weeks before opening.

Pickled Brussels Sprouts