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4.5 from 18 votes

Easy Pickled Brussels Sprouts Recipe

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.

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

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 sliced
  • 2 bay leaves
  • 1/4 teaspoon red pepper flakes

Instructions

    Cup of Yum
  1. Wash Brussels sprouts under cool water and let drain in a colander.
  2. Remove loose leaves and any bruised leaves.
  3. Cut core 1/4" from bottom of each sprout.
  4. In a medium size pan with a steamer insert bring about 1" of water to a boil.
  5. Place Brussels sprouts in pan, cover and reduce heat to a simmer. Steam for 10 minutes.
  6. Rinse hot Brussels sprouts under cold water or plunge in an ice bath. Drain well.
  7. 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.
  8. In a clean 24 ounce Mason jar add peppercorns, mustard, sliced garlic, bay leaves and red pepper.
  9. Add prepared Brussels sprouts to the Mason jar leaving about 3/4" room from the top of the jar.
  10. Fill jar with vinegar brine solution. Cover and refrigerate.
  11. Enjoy after 24 hours or let sit for several days for the flavors to penetrate longer.

Nutrition Information

Serving 1Sprout Calories 3kcal (0%) Sodium 177mg (7%)

Nutrition Facts

Serving: 24ounces

Amount Per Serving

Calories 3

% Daily Value*

Serving 1Sprout
Calories 3kcal 0%
Sodium 177mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.