Lightly Pickled Brussels Sprouts
4 people
0 minutes
20 minutes
Ingredients
- 2 cloves Garlic sliced
- 1 tsp Ground Allspice
- 40 g Maldon Sea Salt
- 350 g SuperValu Brussels Sprouts
- 1 tsp SuperValu Chilli Flakes
- 350 ml SuperValu White Wine Vinegar
- 350 ml Water boiled then cooled
Method
- Soak the Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes.
- Meanwhile, sterilise three 450ml jars and their lids in boiling water for at least 5 minutes.
- Drain the sprouts well, then cut in half. Break up about one-third of the sprouts into leaves, then divide the Brussels sprouts evenly between the three jars.
- Bring the vinegar, water and Maldon salt to a boil in a large pot over a medium-high heat for about 5 minutes, until the salt is dissolved. Add the sliced garlic and spices and stir.
- Pour the vinegar mixture into the jars, filling the jars to within 1cm of the top. Screw on the lids and leave for two days before eating.
