Pickled Brussel Sprouts
Tangy, crunchy, and packed with flavor, this pickled brussel sprouts recipe transforms a humble vegetable into an irresistible snack or side dish. Perfect for adding zing to your meals or enjoying straight from the jar!
Equipment
- Medium saucepan
- 1-quart mason jar (or two pint-sized jars)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Mixing spoon
Ingredients
- 1 lb fresh brussel sprouts small to medium, trimmed & halved
- 1 cup white vinegar or apple cider vinegar for a milder taste
- 1 cup water filtered for best results
- 1 tbsp kosher salt or ¾ tbsp table salt
- 1 tbsp sugar optional, for balanced flavor
- 2 cloves garlic smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds or coriander seeds for a citrusy note
- ½ tsp red pepper flakes optional, for heat
- 2 sprigs fresh dill or substitute with thyme or rosemary
Instructions
- Prep the Brussel Sprouts – Rinse well, trim woody ends, and halve for even pickling. Remove any wilted outer leaves.
- Optional Blanching – For softer sprouts, blanch in boiling water for 2 minutes, then transfer to an ice bath. Skip for a crunchier texture.
- Make the Brine – In a saucepan, combine vinegar, water, salt, and sugar. Heat over medium, stirring until dissolved. Bring to a brief boil, then remove from heat.
- Pack the Jars – In a sterilized mason jar, add garlic, peppercorns, mustard seeds, red pepper flakes, and dill. Pack the brussel sprouts tightly to prevent floating.
- Pour the Brine – Carefully pour hot brine over the sprouts until fully submerged, leaving ½ inch of space at the top. Press down any floating pieces.
- Seal and Cool – Wipe the jar rim, seal tightly, and let cool at room temperature for about an hour.
- Refrigerate and Pickle – Transfer to the fridge for at least 24 hours (48 for deeper flavor).
- Enjoy! – Serve as a snack, side dish, or salad topping. Store refrigerated for up to a month.
Notes
Spice it up! Add extra red pepper flakes or sliced jalapeños for heat.
Shelf-stable option: Process in a water bath for 10 minutes to store for up to a year.
Sugar-free? Skip the sugar or replace with a pinch of stevia for a low-carb version.
Best flavor: Let sit for 3-5 days before enjoying for maximum taste.
Shelf-stable option: Process in a water bath for 10 minutes to store for up to a year.
Sugar-free? Skip the sugar or replace with a pinch of stevia for a low-carb version.
Best flavor: Let sit for 3-5 days before enjoying for maximum taste.