Description
Delicious homemade pickled Brussels sprouts, perfect for snacking or as a vibrant side dish.
Ingredients
Scale
- 2 lbs Brussels sprouts
- 2 1/2 cups white vinegar
- 2 cups water
- 2 tbsp pickling salt
- 1 tbsp sugar
- 4 cloves garlic, peeled
- 1 tsp dill seeds
- 1 tsp red pepper flakes
Instructions
- Prepare the Brussels sprouts: Rinse the sprouts under cool water. Trim the stem ends and remove any loose outer leaves.
- Blanch the sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for 3–4 minutes until they turn bright green and tender. Drain and let cool.
- Jar the flavors: In clean jars, layer the garlic, dill seeds, and red pepper flakes at the bottom. Pack the blanched sprouts vertically into the jars.
- Prepare the brine: In a medium saucepan, combine vinegar, water, pickling salt, and sugar. Heat over medium-high until boiling, then simmer for 5 minutes.
- Pour the brine: Carefully pour the hot brine over the sprouts, leaving 1/2 inch of headspace. Remove any air bubbles.
- Seal and refrigerate: Seal the jars with lids and let cool before transferring to the fridge. For best flavor, marinate for 24–48 hours.
Notes
These pickled Brussels sprouts can be stored in the refrigerator for up to two months. Experiment by adding different spices to customize the flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 1g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg