Pickled Brussels Sprout Halves
Ingredients:
1 lb Brussels sprouts, trimmed and halved
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, smashed
2 sprigs fresh rosemary
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes (optional)
Directions:
Bring a large pot of water to a boil. Blanch the Brussels sprout halves for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
In a saucepan, combine white vinegar, water, sugar, salt, garlic, rosemary, black peppercorns, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
Place the blanched Brussels sprout halves into a sterilized glass jar or container.
Carefully pour the hot pickling liquid over the Brussels sprouts, ensuring they are fully submerged.
Allow the pickled Brussels sprout halves to cool to room temperature before sealing the jar or container.
Refrigerate for at least 24 hours before serving to allow the flavors to develop.
Prep Time: 15 minutes | Pickling Time: 24 hours | Total Time: 24 hours and 15 minutes
Kcal: 55 kcal | Servings: Makes about 4 cups