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About This Pickled Brussels Sprouts
These pickled Brussels sprouts use simple refrigerator pickling, so no canning gear is needed. If you enjoy this pickled Brussels sprouts, try our Rosemary, Orange and Thyme Herb Salt or Spicy Ground Beef Lettuce Wraps with Quick Pickles next. The printable pickled Brussels sprouts card is at the top of this page.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 garlic cloves, peeled and sliced
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- Optional: 1/2 teaspoon red pepper flakes for heat
Directions:
- In a large pot, bring vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved.
- Add garlic, mustard seeds, black peppercorns, and red pepper flakes if using.
- Add Brussels sprouts to the boiling mixture and simmer for about 5 minutes or until they are just tender.
- Remove the pot from heat and let the Brussels sprouts cool in the liquid until it reaches room temperature.
- Transfer the Brussels sprouts and pickling liquid into jars, ensuring the spices are evenly distributed.
- Seal the jars and refrigerate for at least 24 hours before serving to enhance the flavors.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes + cooling and refrigeration Kcal: 50 kcal per serving | Servings: 4 servings
