Pickled Brussels Sprouts
3 servings
15 minutes
Pickled Brussels sprouts are a unique dish of Russian cuisine, where pickling transforms tiny heads into a vibrant combination of spiciness, tenderness, and zest. This preservation method rooted in ancient traditions allows the cabbage's freshness and beneficial properties to be maintained for a long time. Brussels sprouts acquire crunchiness and a rich aroma of dill and garlic with a hint of black pepper and dried chili heat. They can be served as an independent snack or as a side dish to meat and fish dishes, complementing the main course with a sour-salty note. Perfect for traditional Russian feasts where they can be paired with rye bread, potatoes, or baked vegetables.
1
Place Brussels sprouts, dill, pepper, garlic, and chili in a 2-liter jar and set aside.
- Brussels sprouts: 450 g
- Dill: 70 g
- Black peppercorns: 2 tablespoons
- Garlic: 4 cloves
- Dried chili pepper: 3 pieces
2
Mix salt with 4 1⁄2 cups of water in a bowl until the salt is almost fully dissolved. Pour 3 cups of the prepared marinade into a jar, and pour the remaining marinade into a ziplock bag and place it on top of the jar's contents.
- Coarse salt: 120 g
3
Wrap the jar with a large kitchen towel and let it steep at room temperature (20—23˚C) for 3—4 weeks. When the cabbage is ready, close the jar with a lid and store it in the refrigerator for no more than 2 months.
