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Winemaking
Brussels sprouts have both fans and detractors. Their intense, distinctive flavor may not appeal to everyone — however, one thing cannot be denied. This vegetable is rich in many valuable nutrients, including vitamins A, C, E, and K, as well as B-group vitamins. Brussels sprouts also contain many minerals: iron, magnesium, phosphorus, zinc, copper, calcium, manganese, selenium, and potassium. In this small sphere, Mother Nature has also packed antioxidants that protect our cells from the harmful effects of external factors. One thing is certain — it's worth eating Brussels sprouts, both in season and in winter in pickled form. Jarred Brussels sprouts, like their fresh version, can be eaten hot, also with butter and breadcrumbs. Additionally, they work as an ingredient in salads or — following the example of a dill pickle — as... a snack between meals!
Recipe for pickled Brussels sprouts
Preparation:
Wash the Brussels sprouts and remove any spoiled or wilted leaves, then place them in a large pot and scald them with boiling water. Pack the vegetables into jars. Prepare the pickling brine. Bring the vinegar, salt, sugar, and water to a boil together with the dill seeds and allspice berries. Pour the brine over the Brussels sprouts, seal the jars, and process them in a boiling-water bath for about 10 minutes. Then remove the jars from the pot and leave them to cool in a cool place.
