It’s no secret brussels sprouts are packed with health-building nutrition, making them one of the superstars of the cruciferous vegetable family along with broccoli, cauliflower and cabbage.
For example: brussels sprouts are loaded with vitamins K and C, provide a solid amount of vitamin A and have a surprising amount of protein for a vegetable. They also contain plenty of gut-friendly fiber and several important minerals like folate, manganese and potassium.
What takes brussels sprouts to the next level is their sulforaphane content. Why? Because sulforaphane is a sulfur-rich compound that effectively neutralizes toxins and calms inflammation in the body.
Because of their outstanding nutrition profile of vitamins, minerals, fiber, antioxidants and healing plant chemicals (known as phytochemicals)…brussels sprouts provide loads of health benefits:
- Protect against cancer.
- Strengthen bones.
- Boost the immune system.
- Prevent heart disease.
- Improve digestive health.
- Protect skin and eye health.
- Support nerve function.
- Help balance blood sugar.
- Protect brain health.
But what if you don’t love the taste of raw, steamed or roasted brussels sprouts? Or maybe you’d like a way to prepare a bunch of them at once to eat over a week or two?
This simple and delicious recipe for pickled brussels sprouts may be just what you’re looking for.
Let’s dig in!
Here’s a look at the delicious finished product:
These pickled brussels sprouts taste great as a snack on their own, mixed into salads, served on crackers or in any other dish you like to enjoy with pickles.
I like to eat the pickled garlic cloves and jalapeño slices from the jar as well. Plus, I reuse any leftover brine for flavor on salads, soups, etc. Nothing goes to waste!
Cheers to capitalizing on the health benefits of brussels sprouts with pickled deliciousness!
With love and gratitude,
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