Best Pickled Brussels Sprouts Recipes
ZESTY PICKLED BRUSSELS SPROUTS
Pickled Brussels sprouts that stay crunchy and are slightly spicy.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT40m
Yield 40
Number Of Ingredients 7
Steps:
- Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
- Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
- Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
- Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
- Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.8 g, Sodium 1227.5 mg, Sugar 0.5 g
SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
There's a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
Provided by Alison Roman
Categories weeknight, vegetables
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
- Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
- Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 3 grams
BRUSSELS SPROUTS WITH PICKLED SHALLOTS AND LABNEH
Pickled onions and labneh lend brightness to this brussels sprouts dish that's full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. If you can't find either, use the same amount of maple syrup or honey. Some of the fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.
Provided by Nik Sharma
Categories vegetables, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.
- Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.
- As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.
- Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.
PICKLED BRUSSELS SPROUTS
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! -Heather King, Frostburg, Maryland
Provided by Taste of Home
Time 40m
Yield 6 pints.
Number Of Ingredients 11
Steps:
- Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars., In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
Categories Sausage
Number Of Ingredients 7
Steps:
- Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
- Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
- Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
ZESTY PICKLED BRUSSELS SPROUTS
Steps:
- Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
- Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and tighten on rings.
- Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
- Store in a cool, dark area, and wait at least 3 weeks before opening.
PICKLED BRUSSELS SPROUTS WITH JALAPENO
Steps:
- 1. Salt a pan of water and bring to a boil. Cook the brussels sprouts for 5 minutes. Drain. Divide up between 3 pint jars.
- 2. Mix the water, vinegar and salt together in a saucepan and cook just until the salt is dissolved.
- 3. Place 1 jalapeno in each jar. Place 1 tsp. of peppercorns and mustard seeds in each jar. Place 1 tsp sugar in each jar. Place 1 bay leaf in each jar and 2 cloves of garlic in each jar. Pour brine over the sprouts in each jar.
- 4. Water bath for 15 minutes to seal the jars
PICKLED BRUSSELS SPROUTS
I love these things,found this recipe in my southen living book--i love Brussels sprouts and here is a neat way to make or preserve them
Provided by southern chef in lo
Categories Onions
Time P7DT15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently.
- Combine remaining ingredients, bring to a boil and cook for 3 minutes.
- Pour hot vinegar mixture over Brussels sprouts toss gently.
- Cover and store in refrigerator for 1 week before serving.
- Marinade may be saved and used again.
- These can be canned also.
Nutrition Facts : Calories 195.2, Fat 0.6, SaturatedFat 0.1, Sodium 4725, Carbohydrate 44.6, Fiber 2.1, Sugar 37.9, Protein 3
SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION
How to make Sautéed Brussels Sprouts With Sausage and Pickled Red Onion
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preparation Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside. Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside. Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine. Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
PICKLED BRUSSELS SPROUTS
This is one of the best and tastest ways to make Brussels sprouts. Easy to fix also
Provided by Eddie Jordan @EDWARDCARL
Categories Vegetables
Number Of Ingredients 15
Steps:
- Bring brine to a boil.
- In each prepared jar place 1 clove garlic, 1 dill head, 1 tablespoon pickling spice, and 1 hot pepper.
- Pack jars as tightly as you can with sprouts.
- Cover sprouts with boiling brine solution leaving 1/4 inch head space.
- Process in a boiling water bath canner for 10 minutes.
EASY PICKLED BRUSSELS SPROUTS RECIPE (WATER BATH CANNING)
Here's a quick and easy Pickled Brussels Sprouts recipe, using garlic and hot red peppers. Canning instructions included too.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Set a stock pot of water on stove to boil with 5 canning jars set inside. Let boil for 15 minutes to sterilize the jars.
- Set canning jar seals in hot water and leave until you are ready for them.
- Trim ends of Brussels Sprouts and remove outer leaves.
- Cut each Sprout in half lengthwise.
- Let Brussels Sprouts sit in a bowl of cool salted water for 15 minutes.
- In a large pot, mix the vinegar, water and pickling salt. Bring to a boil, then turn down and let simmer for 10 minutes.
- After jars are sterilized, fill them with Brussels Sprouts. Add garlic cloves and hot peppers. Add the pickling brine, leaving 1/2 inch of headroom in each jar.
- Clean rim of each jar using a moistened paper towel.
- Put the seals on the jars and then add the rings. Tighten jars.
- Use a canning jar lifter to carefully set the jars in the boiling water.
- Set timer for 15 minutes and let the water boil.
- After the time, carefully remove the jars and let them sit on the counter.
- Do not move the jars for 24 hours.
- Listen for each jar to ping, meaning it has properly sealed.
- If a jar remains unsealed, either can it again or place in refrigerator to use first.
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