Description
Firm-tender Brussels sprouts in a garlic, honey, and chile refrigerator brine.
Prep: 15 minutes | Cook: About 10 minutes, plus water-heating time | Chill: At least 48 hours
Yield: Approximately 1 quart or 2 pints | Suggested portions: 8
Ingredients
Scale
- 1 pound small Brussels sprouts, trimmed and halved
- 1 cup distilled white vinegar, 5% acidity
- 1 cup water
- 3 tablespoons honey
- 1 tablespoon kosher salt, noting brand-dependent density
- 4 garlic cloves, peeled and lightly crushed
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ½–1 teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 1 small dried bay leaf
- ¼ teaspoon celery seeds, optional
- Water and ice for blanching and cooling
Instructions
- Wash, trim, and halve the sprouts, quartering unusually large ones.
- Blanch in boiling water, checking after 2 minutes and allowing roughly 2–4 minutes as needed for a firm-tender texture.
- Transfer to an ice bath, then drain thoroughly.
- Put garlic and spices in clean heat-safe jars. Pack in the sprouts without crushing.
- Simmer the measured vinegar, water, honey, and salt just until dissolved.
- Pour over the sprouts to cover. Release trapped air with a clean utensil. Make extra proportional brine if needed; do not top up with plain water.
- Close and refrigerate promptly at 40°F or below. Keep sprouts submerged.
- Allow at least 48 hours before serving. Use clean utensils and keep the main jar refrigerated.
Storage: Plan to enjoy within 2 weeks as a conservative target for this custom refrigerator preparation. Not for shelf-stable canning. Freezing is not recommended for texture.
Estimated calories: Approximately 35–55 per serving when divided into eight, depending on brine consumption.