Marinated Brussels Sprouts
Appetizers • World
Description
Regular vinegar can be replaced with apple cider vinegar. The sprouts can be stored in the refrigerator for about a month.
Ingredients
- Shallot 2 heads
- Brussels Sprouts 0 lbs
- Bay leaf 6 pieces
- 9% Vinegar 25 fl oz
- Water 25 fl oz
- Ocean salt 2½ teaspoons
- Sugar 2 tablespoons
Step-by-Step Guide
Step 1
Clean the sprouts by removing old leaves and cut them in half or into quarters, depending on size. Boil in salted water, covered, for 2 minutes. Then quickly transfer to ice water.
Step 2
Drain the water and distribute among 6 jars of appropriate size (approximately 500 ml). Place a bay leaf and 1 tablespoon of finely chopped shallots in each jar.
Step 3
In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, and cook for 2 minutes. Remove from heat.
Step 4
Carefully pour the marinade into the jars, leaving about 1 cm of headspace. Seal tightly. Cool and refrigerate for 24 hours. Then serve.
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