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PICKLED BRUSSELS SPROUTS

MAKES: 1 1/2 LITER JAR

PREP TIME: 20 MINUTES

INGREDIENTS:

  • 2 pounds brussels sprouts, trimmed (and halved if large)

  • 2 cups water, plus more for blanching brussels sprouts

  • 2 cups apple cider vinegar

  • 1 1/2 tablespoons sugar

  • 1 tablespoon kosher salt

  • 1 teaspoon yellow mustard seeds

  • 3/4 teaspoon whole white peppercorns

  • 1 bay leaf

  • 3 cardamom pods, crushed

  • 3/4 teaspoon red pepper flakes (optional)

  • 4 garlic cloves, peeled and sliced thin

DIRECTIONS:

  1. Bring a large pot of water--big enough to hold the 2 pounds of brussels sprouts--to a boil. Drop the brussels sprouts in the water and cook for a few minutes, or until slightly tender. You don't want them to be too tender or they will end up mushy in the jar. Remove the the brussels sprouts and immediately plunge into an ice bath (big bowl with ice water).

  2. In a smaller pot, add the 2 cups water, vinegar, sugar, salt, mustard seed, peppercorns, bay leaf, cardamom pods, and red pepper flakes. Bring to a boil over medium-high heat and let cook until the sugar dissolves. Remove from heat.

  3. Add the brussels sprouts and garlic clove slices to a sterilized jar. Carefully pour the hot vinegar mixture over the brussels sprouts. Seal the jar and place in the refrigerator. The flavors will continue to develop the longer the brussels sprouts sit.

*Photos taken by Heidi Murphy/White Loft Studio.