Easy Pickled Brussels Sprouts


  • 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


  1. In a large pot, bring vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved.
  2. Add garlic, mustard seeds, black peppercorns, and red pepper flakes if using.
  3. Add Brussels sprouts to the boiling mixture and simmer for about 5 minutes or until they are just tender.
  4. Remove the pot from heat and let the Brussels sprouts cool in the liquid until it reaches room temperature.
  5. Transfer the Brussels sprouts and pickling liquid into jars, ensuring the spices are evenly distributed.
  6. 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

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