Pickled Sprouts
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 9hrs 35mins
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- Serves
- 8
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- Calories
- 35
Use up any leftover Christmas sprouts with this great recipe and improve any salad, coleslaw, or cold meat selection! Make sure your jars are sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.
recipe updated 3 Nov 2024
Ingredients
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- Water
- 3 kg
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- Brussels sprouts
- 300 g
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- Garlic clove
- 3
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- Salt
- 1 tablespoon
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- Black peppercorns
- 1 teaspoon
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- Chilli flakes
- 1 teaspoon
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- Water
- 200 g
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- White wine vinegar
- 300 ml
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- Sugar
- 30 g
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Colander
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Jar
Step preview
- Attach the Stir Tool
- Add water and salt to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 15 min, 130°C, Speed OFF
- Then add brussels sprouts to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 130°C, Speed OFF
- Drain content of Cooking Chef XL Bowl into colander
- Set aside until cool - 10 min
- Transfer content of colander to 2 jars
- Add garlic clove to the jars
- Clean Cooking Chef bowl
- Attach the Stir Tool
- Add black peppercorns, chilli flakes, water, white wine vinegar and sugar to the Cooking Chef XL Bowl
- Heat with splashguard fitted until fragrant - 3 min, 110°C, Stir 2
- Pour content of Cooking Chef XL Bowl into 2 jars
- Leave until cool - 1 hr
- Screw on lid and refrigerate overnight
- Serve