Pickled Sprouts
| Serves: 8 | Categories: Vegetarian, Christmas | Course: Side Dish | Machine: Cooking machine | Total time (min.): 9 hours 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.
Ingredients
- 3kg Water
- 300g Brussels Sprouts
- 3 Garlic Cloves
- 1 tablespoon Salt
- 1 teaspoon Black Peppercorns
- 1 teaspoon Chili Flakes
- 200g Water
- 300ml White Wine Vinegar
- 30g Sugar
Tools
- Cooking Chef XL
- Cooking chef xl bowl
- Colander
- Jar
Method
- 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, chili 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