Brussel sprouts have a resemblance of tiny
cabbages in appearance and are highly
protein rich,and packed with nutrients.It
is an excellent source of Vitamin C,K,A,and
also good for eye related diseases.
Brussel sprouts is incredibly nutritious
good for anaemic,heart,patients.
Safety note:When I searched the pointers on health benefits I noted that it is not too safe for patients with thyroid dysfunction,as the goitrogens which may contain in this vegetable,will be a factor to induce swelling
Well,in fact this brussel sprout is not much
welcome in my home,so I thought I should
try pickling it.This way it will,surely be
relished.I looked into an old recipe book
with many pickles especially red cabbage.
It was there I extracted the idea from and
made my inclusions too.
So here’s the recipe now..
150-200 gm brussel sprouts
1/4 cup peeled garlic
10 green chillies slit
1 tblsp or more red chilli powder (depending on your taste)
1/2 tsp turmeric
Enough rock salt for marination
Half bottle vinegar
1 tblsp peppercorns
Clean the sprouts by removing discolored
leaves.Wash,dry on cloth and mix with
enough rock salt and turmeric.Cover and
set aside for 24 hours.
Next day squeeze out the former juice and
arrange in a sterilised glass bottle.
Heat the vinegar preferably in a clay
pot,with peppercorns.When it reaches a
boiling point,switch off and add the green
chillies,red chilli powder and garlic to the
brine.Leave closed for 5 minutes.Check for
salt taste and adjust to your taste .Pour
vinegar whilst hot into the bottle and add
the chillies and garlic.Press the veggies to
the bottom and if the vinegar level is less
than the level of veggies,you could heat
some more vinegar,and pour.Use after 3-4
days.Do not forgot to shake the bottle once
You could use these pickles in sandwiches wraps,and salads too.
Do send in your comments and suggestions