Pickled Brussels Sprouts

why make this recipe

Pickled Brussels sprouts are a tasty and crunchy treat. They add a zesty kick to meals and are perfect as a snack or side dish. Making your own pickled Brussels sprouts gives you control over the ingredients and flavors. This simple recipe is quick to follow and lets you enjoy the tangy goodness of pickled vegetables at home.

how to make Pickled Brussels Sprouts

Ingredients:

• Brussels sprouts
• Water
• White vinegar
• Salt
• Sugar
• Garlic
• Red pepper flakes
• Black peppercorns

Directions:

1. Clean and trim Brussels sprouts, cutting them in half.
2. In a pot, combine water, vinegar, salt, and sugar, and bring to a boil.
3. Add the Brussels sprouts, garlic, red pepper flakes, and black peppercorns, and simmer for 5-7 minutes.
4. Remove from heat and let cool slightly.
5. Pack the Brussels sprouts into a jar, pour the pickling liquid over them, and seal the jar.
6. Refrigerate for at least 24 hours before serving.

how to serve Pickled Brussels Sprouts

Pickled Brussels sprouts can be served in many ways. Enjoy them straight from the jar as a snack or side dish. They can also be added to salads, sandwiches, or charcuterie boards for extra flavor and crunch.

how to store Pickled Brussels Sprouts

Store the pickled Brussels sprouts in the refrigerator. They will stay fresh for up to a month. Make sure the jar is tightly sealed to maintain their crispness and flavor.

tips to make Pickled Brussels Sprouts

• Choose firm and fresh Brussels sprouts for the best results.
• Let the sprouts cool completely before sealing the jar for better pickling.
• Feel free to adjust the spice level by adding more or less red pepper flakes.

variation

You can experiment by adding other spices like mustard seeds, dill, or coriander seeds for different flavors. Try mixing in other vegetables like carrots or cauliflower for a colorful mix.

FAQs

1. How long do the pickled Brussels sprouts last?
They can last up to a month if stored properly in the refrigerator.

2. Can I use frozen Brussels sprouts?
It’s best to use fresh Brussels sprouts for pickling. Frozen ones may become mushy when pickled.

3. How can I make them less tangy?
If you prefer a milder flavor, reduce the amount of vinegar or add more sugar to balance the tanginess.

Pickled Brussels Sprouts

These homemade pickled Brussels sprouts are crunchy, tangy, and perfect for snacking or as a flavorful side dish.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Side Dish, Snack

Cuisine: American

Calories: 50

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 pound Brussels sprouts Choose firm and fresh Brussels sprouts for the best results.
• 1 cup Water
• 1 cup White vinegar
• 2 tablespoons Salt
• 2 tablespoons Sugar Adjust to taste if you prefer a milder flavor.
• 2 cloves Garlic Crushed or sliced.
• 1 teaspoon Red pepper flakes Adjust spice level to taste.
• 1 teaspoon Black peppercorns

Method

 

Preparation

1. Clean and trim Brussels sprouts, cutting them in half.
2. In a pot, combine water, vinegar, salt, and sugar, and bring to a boil.
3. Add the Brussels sprouts, garlic, red pepper flakes, and black peppercorns, and simmer for 5-7 minutes.
4. Remove from heat and let cool slightly.
5. Pack the Brussels sprouts into a jar, pour the pickling liquid over them, and seal the jar.
6. Refrigerate for at least 24 hours before serving.

Notes

Store the pickled Brussels sprouts in the refrigerator. They will stay fresh for up to a month. Make sure the jar is tightly sealed to maintain their crispness and flavor. Feel free to experiment with spices like mustard seeds, dill, or coriander seeds for additional flavor variations.