Pickled Brussels Sprouts, Cucumbers, Carrots, Garlic, Chili

Pickled Brussels Sprouts, Cucumbers, Carrots, Garlic & Chili 🥒🥕🌶️

A crunchy, tangy, slightly spicy refrigerator pickle — perfect as a side, sandwich topping, or snack.

Ingredients:

• 2 cups Brussels sprouts (trimmed & halved)

• 1 cup cucumber, sliced into spears or rounds

• 1 cup carrots, cut into sticks

• 4 garlic cloves, peeled

• 1–2 fresh red chilies (sliced)

• 1½ cups white vinegar (or apple cider vinegar)

• 1½ cups water

• 1½ tbsp sugar

• 1 tbsp salt

• 1 tsp black peppercorns

• 1 tsp mustard seeds (optional)

• ½ tsp red chili flakes (optional, for extra heat)

• 1 bay leaf (optional)

Instructions:

1. Blanch the Brussels Sprouts:
   Boil sprouts for 2–3 minutes, then immediately transfer to ice water. Drain well.
   (This keeps them bright and slightly tender.)

2. Prepare Vegetables:
   Pack Brussels sprouts, cucumbers, carrots, garlic, and chili tightly into a clean glass jar.

3. Make Pickling Brine:
   In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf.
   Bring to a boil and stir until sugar dissolves.

4. Pour & Seal:
   Carefully pour hot brine over vegetables until fully submerged.
   Let cool to room temperature, then seal with lid.

5. Refrigerate:
   Chill for at least 24 hours before eating.
   Best flavor develops after 3–5 days.

Q & A 🤍

Q1: How long do they last?
Up to 3–4 weeks in the refrigerator.

Q2: Can I make them less spicy?
Remove fresh chili and chili flakes.

Q3: Can I can them for long-term storage?
Yes, but proper water-bath canning is required for shelf stability.

Q4: Can I add other spices?
Yes! Try dill seeds, coriander seeds, or turmeric.

Q5: Why blanch Brussels sprouts first?
It softens them slightly and improves texture and color.