Easy Pickled Brussels Sprouts [Keto]

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Easy Pickled Brussels Sprouts

Something to surprise your guests!

This is SO easy to make, and will certainly be the talk of the party. It’s truly perfect for a summer BBQ, side dish, or just a damn tasty snack!

This is low-calorie, low-carb, and sugar-free.

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INGREDIENTS:

• 1 lb. - Brussels Sprouts

• 2 cup - Filtered Water

• 2 cup - White Vinegar (could use rice or Apple Cider Vinegar)

• 2 TBS - Granulated Erythritol

• 2 tsp - Himalayan Pink Salt

• 1 TBS - Whole Black Peppercorn

• OPTIONAL: Red pepper flakes, hot peppers, fresh garlic, or fresh dill. You can experiment with flavor!

DIRECTIONS:

1. In a large sauce pan, put all ingredients (except the brussels), and bring to a boil.

2. Meanwhile, slice the very ends off of the Brussels, and remove any loose leaves.

3. Once the vinegar mix is boiling, drop in the brussels. Stirring slowly, boil for exactly 2 minutes.

4. Carefully pour into a large mason jar or heat-safe container. And cool in the fridge for at least 3 hours or overnight. Will stay good in your fridge for 2 weeks!

Enjoy! And take pictures of your finished brussels!

Tag @chefmichael.keto on IG to be featured!