Pickled Brussel Sprouts
Crisp, tangy refrigerator pickled Brussel sprouts made with a simple vinegar brine. No canning required and ready in 24 hours.
Ingredients
- 1 pound Brussel sprouts , trimmed
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 tbsp sugar
- 2 cloves garlic , minced
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 1 tsp corriander seeds
- 1 tsp dill weed
- 2 bay leaf
- 1 tsp Red pepper flakes optional, more or less for spicy heat
Instructions
- Wash and trim the Brussel sprouts. Remove any loose outer leaves and trim the stems evenly.
- Bring a large pot of water to a boil. Add the Brussel sprouts and blanch for 3 to 4 minutes until just tender but still firm.
- Immediately transfer sprouts to an ice bath to stop the cooking process. Let cool completely, then drain well.
- In a microwave-safe bowl, combine water, white vinegar, sugar, and kosher salt. Bring to a gentle simmer and stir until salt dissolves.
- Add garlic, peppercorns, mustard seeds, corriander, dill, bay leaf, and optional red pepper flakes to a clean quart-sized jar.
- Pack Brussel sprouts tightly into the jar.
- Pour the hot brine over the sprouts, making sure they are fully submerged.
- Let cool to room temperature. Seal the jar and refrigerate for at least 48 hours before serving.
- For the best flavor, allow it to rest 48 hours before eating.
Notes
Store in the refrigerator up to 2 months.
Always keep sprouts submerged in brine.
For extra crisp texture, reduce blanching time slightly.
For spicy pickled Brussels sprouts, add additional red pepper flakes or sliced jalapenos or serranos.
Always keep sprouts submerged in brine.
For extra crisp texture, reduce blanching time slightly.
For spicy pickled Brussels sprouts, add additional red pepper flakes or sliced jalapenos or serranos.