Pickles and preserves
Brussels sprouts pickles are refrigerator pickles made by halving and briefly blanching the sprouts, then packing them in vinegar brine with dill, garlic, and mustard seeds. Brief blanching helps the brine reach between the tightly packed leaves and mellows the sprouts’ sulfurous smell. They are ready to eat after one week; their crisp texture and slightly bitter flavor pair well with meat dishes.
Remove any yellowed outer leaves, trim the stem ends thinly, and halve each sprout lengthwise. Rinse in cold water and drain.
Blanch the sprouts in boiling water for exactly 2 minutes, then transfer them immediately to ice water. Once cool, drain them; they should be bright green and still firm.
Wash the jars and lids in hot, soapy water. Boil them for 10 minutes, then keep them in hot water until ready to fill.
Bring the vinegar, water, salt, and sugar to a boil, then remove from the heat. Keep the vinegar and water at a 1:1 ratio; do not add extra water.
Pack the sprouts tightly into jars with the dill, crushed garlic, mustard seeds, and black pepper. Pour in the hot brine until it covers the sprouts by 1 cm, leaving 1 cm of headspace. Wipe the rims and seal the jars. Once cool, refrigerate.
Let the pickles rest in the refrigerator for one week before eating; keep refrigerated and use within 2 months. The resting period is not included in the preparation time. Do not blanch the sprouts for more than 2 minutes, or they will soften in the brine.
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