Spicy Easy Pickled Brussels Sprouts
A quick recipe for easy spicy pickled Brussels sprouts.
As with the Roasted Brussels Sprouts, the same disclaimer applies here: I'm not the biggest fan of this vegetable, but I do try to incorporate it somehow in my cooking. Since pickling seems to remove quite a lot of the bitterness that can put some people off, I think this is one of the best ways to prepare Brussels Sprouts.
Spicy Pickled Brussels Sprouts
You will need:
450g Brussels sprouts, trimmed and halved
5 tsp salt
1 tsp gochugaru/chilli flakes
2 cups vinegar
1 1/2 cups water
1 or 2 bay leaves
1/2 tsp black peppercorns
Wash then trim the Brussels Sprout and remove any damaged outer layers
Place them in the jar/jars of your choice.
In a saucepan, bring the water, vinegar, salt and gochugaru to a boil.
Leave the mixture to cool down slightly, then add the peppercorns and bay leaf
Pour the mixture into the jar, covering the tightly packed Brussels Sprouts
Remove any trapped air bubbles by using a wooden skewer or chopstick
Cover with a lid and leave it to pickle for at least 2-3 days (ideally 3-4) either in the fridge or outside.
After opening the jar, store it in the refrigerator for up to a month.
Feel free to add a few garlic cloves, a few teaspoons of sugar, fresh dill, mustard seeds or even some fresh chillies (seeds removed)
If you want to pickle them whole, make sure you make a cross-cut in the stem after trimming the sprouts and leave them to pickle for longer
You can add the peppercorns and bay leaves straight into the jar and add the liquid on top
If you try this recipe, please let me know how it went in the comments below.
I hope life is treating you well.