Easy Pickled Brussels Sprouts Recipe

Name: Easy Pickled Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 d 20 min
Yield: 24 ounces
Ingredients: 1 - 1 1/2 pounds about 20-24 Brussels sprouts; 1 1/2 cups water; 1/2 cup white vinegar; 2 teaspoons kosher salt; 1 teaspoon peppercorns; 1 teaspoon mustard seeds; 4 garlic cloves; 2 bay leaves; 1/4 teaspoon red pepper flakes

User Reviews

4.5

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time:
1 d
Total Time
1 d 20 mins
Servings
24 ounces
Calories
3 kcal
Course
Appetizer
Cuisine
American

Easy Pickled Brussels Sprouts Recipe

Isaac Gonzales

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Tangy crunchy pickled Brussels sprouts with spices that are commonly found in your kitchen. This easy recipe steams then preserves the Brussels sprouts in a vinegar brine mix. Perfect addition to a charcuterie board.

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Ingredients

Servings

1 - 1 1/2 pounds about 20-24 Brussels sprouts
1 1/2 cups water
1/2 cup white vinegar
2 teaspoons kosher salt
1 teaspoon peppercorns
1 teaspoon mustard seeds
4 garlic cloves sliced
2 bay leaves
1/4 teaspoon red pepper flakes

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Instructions

Wash Brussels sprouts under cool water and let drain in a colander.
Remove loose leaves and any bruised leaves.
Cut core 1/4" from bottom of each sprout.
In a medium size pan with a steamer insert bring about 1" of water to a boil.
Place Brussels sprouts in pan, cover and reduce heat to a simmer. Steam for 10 minutes.
Rinse hot Brussels sprouts under cold water or plunge in an ice bath. Drain well.
In a small sauce pan over medium heat add vinegar, water and Kosher salt. Bring to a rolling soft boil just until the salt dissolves. Remove from heat.
In a clean 24 ounce Mason jar add peppercorns, mustard, sliced garlic, bay leaves and red pepper.
Add prepared Brussels sprouts to the Mason jar leaving about 3/4" room from the top of the jar.
Fill jar with vinegar brine solution. Cover and refrigerate.
Enjoy after 24 hours or let sit for several days for the flavors to penetrate longer.