Brussels sprouts are nice.

They’re like that awkward child from highschool. You already know, the one with the dangerous pimples whose mom at all times reduce their hair; after which exhibits as much as your 20^th class reunion wanting like one million bucks, fortunately married with a profession you’ll kill for.

They’ve come a good distance from the pasty, steamed abominations we have been all pressured to eat as youngsters. Ahem, Brussels sprouts, not the child you went to high school with.

When the short fridge pickle craze began, I assumed Brussels sprouts have been a pure candidate. Their agency texture means they’ll have an ideal crunch when pickled, and raw, their taste is fairly delicate, making them an ideal clean canvas on your favourite pickling spices.  

So, as we come into prime Brussels sprouts season, I assumed I’d share my fast pickled Brussels sprouts recipe with you. These fridge pickles shall be able to eat inside per week however are superb in case you may be affected person and wait two weeks.

Did I Say Two Methods? I Meant 4

Because the title says, I’ll present you learn how to make these pickles utilizing two completely different pickling spices to offer you two very completely different taste profiles. One has a extra conventional mixture of pickling spices, and the opposite is the traditional mixture of dill and garlic. Truly, come to think about it, you may make these pickles 4 other ways. All of it relies on the way you slice it.

And no, that’s not simply an expression.

By reducing the Brussels sprouts one among two methods you get a unique finish product.

Quartering them supplies you with bite-sized items of crunchy pickled Brussels sprouts simply excellent for popping in your mouth whereas standing in entrance of the open fridge at 2:00 am.

Shredded, by finely slicing with a pointy chef’s knife or mandoline slicer, provides you extra of a pickled slaw, excellent for topping sandwiches and burgers. Or, if you wish to get actually loopy, drain the brine after a few weeks and use the pickled Brussels sprouts slaw as the bottom for the perfect coleslaw you’ve ever eaten.  

One Jar at a Time

My fast pickle recipes often solely yield one jar at a time. However belief me, there’s a technique to this insanity.

Fast pickles naturally have a shorter shelf life than one thing canned. The chance that you’ll eat six jars of, say, quick pickled garlic inside their four-month life span is slim. So, making fast pickles a jar at a time, as you eat them, makes extra sense.

Another excuse for making one jar of pickles at a time is availability.

Relying on the dimensions of your backyard, it’s possible you’ll not have sufficient cucumbers ripe at one time to make eight pint jars of dill pickles in a single go. However with fast pickles, you’ll be able to simply fill one pint jar of dill pickles eight instances over the rising season.

And there’s nothing fairly like utilizing a recipe for a bigger batch, solely to seek out you’ve obtained half a saucepan of pickling brine left since you didn’t have sufficient of your primary ingredient to fill all of the jars. Making one jar at a time helps to cut back waste.

Lastly, it’s proper there within the title – fast!

Sure, it applies to how shortly they’re able to eat, however from the place I’m standing, it must also apply to how lengthy it takes to make them. You’ll be able to simply whip up a jar of fast pickled Brussels sprouts in as little as 5 to 10 minutes.

The flip aspect of that is that it’s extremely straightforward to double, triple and even quadruple the recipe in case you occur to have fairly a little bit of veg in your fingers.

Versatility, who doesn’t love that?

Are you able to make some pickles but? Studying this has in all probability taken longer than it should take you to make a jar.

Selecting Brussels Sprouts

If you’ve grown Brussels sprouts, pickle them instantly after choosing them. And for an additional tasty pickle, wait till after the primary frost to make a batch or two. Trust me on this one.

In any other case, go for the freshest Brussels sprouts you may get your fingers on – hiya, Farmers Market. Should you’re buying them out of your native grocery store, select agency sprouts with tight heads. Be sure you select ones which are free from blemishes.

Gear:

• Clear pint jars with lids and bands
• Knife
• Reducing Board
• Saucepan
• Canning funnel
• Clear dishcloth

The Components:

Conventional Pickled Brussels Sprouts

• Sufficient quartered or shredded Brussels sprouts to fill a pint jar
• ¼ cup of finely sliced onion
• A dozen peppercorns
• ¼ tsp mustard seed, black or yellow
• ¼ tsp coriander seed
• Three allspice berries
• 1 ¼ cup of white vinegar (attempt apple cider vinegar for a barely sweet-tart pickle)
• 1 tablespoon of canning salt or non-iodized desk salt

Fast Dilly Brussels Sprouts

• Sufficient quartered or shredded Brussels sprouts to fill a pint jar
• ½ cup of recent dill, flippantly packed
• 2-Three cloves of garlic, peeled; I’m kidding, put as a lot darn garlic in there as you need
• ¼ tsp of purple pepper flakes
• 1 ¼ cup of white vinegar
• 1 tablespoon of canning salt or non-iodized desk salt

Instructions:

• Start by making the pickling brine. Deliver the vinegar and salt to a boil within the saucepan over medium warmth. Cut back the warmth and canopy the saucepan, simmering the brine for 5 minutes.
• Whereas your brine cooks, rinse the Brussels sprouts and take away a number of of the outer leaves till you’ve reached the clear, unblemished inside. Minimize off the dried finish the place the sprout was connected to the stem.
• Both quarter or shred the sprouts till you may have roughly two cups.
• Relying on which recipe you’re making, add both the normal pickling spices OR the dill, garlic and pepper flakes to the underside of the jar.

• Utilizing a canning funnel, add the Brussels sprouts to your jar, packing them firmly and leaving 1” of headspace.  
• Pour the new brine into the jar, leaving ½” of headspace. Take away the funnel, wipe the rim of the jar and seal with the lid and the band till fingertip tight. You might must rotate the jar or faucet it firmly on the counter a number of instances to dislodge any air bubbles.
• As soon as the jar has cooled, retailer it within the fridge.

The pickles are able to eat in per week and can hold within the fridge for 2 or three months. Though, the longer they sit, the softer they turn out to be. Don’t fear; they’ll be lengthy gone earlier than that occurs.