Pickled Brussels Sprouts
Tangy, crisp-tender, thinly sliced Brussels sprouts with a hint of toasted sesame flavor are snack-worthy, but also delicious on salads!
Servings: 8
Ingredients
- 1 pound Brussels sprouts trimmed and very thinly sliced
- 1 cup sugar
- 1⅓ cups rice wine vinegar
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
Instructions
- Use a sharp knife to slice the Brussels sprouts very thinly. Divide the sliced Brussels sprouts between (2) 16-ounce jars.
- In a small stainless saucepan, combine the sugar, vinegar, lime juice, sesame oil, and garlic. Bring to a boil over medium heat. Stir until the sugar completely dissolves, about 2 minutes.
- Pour over the Brussels sprouts, then set aside to cool. Cover and refrigerate for at least 1 hour. The Brussels sprouts will keep nicely in the refrigerator for up to 1 week.
Nutrition
Calories: 138kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 15mg | Potassium: 226mg | Fiber: 2g | Sugar: 26g | Vitamin A: 429IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg