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Pickled Brussel Sprouts

Pickled Brussels Sprouts Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 1 lb Brussels sprouts, trimmed and halved
  • 4 garlic cloves, peeled and smashed
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt

Method
 

  1. Pack the sprouts, garlic, mustard seeds, peppercorns, and red pepper flakes into a clean quart jar, leaving about 1 inch of headspace.
  2. Combine the vinegar, water, sugar, and salt in a small saucepan and bring to a boil, stirring until dissolved, about 2 minutes.
  3. Pour the hot brine over the sprouts, making sure they are fully submerged, then let the jar cool for 1 hour at room temperature.
  4. Cover and refrigerate for at least 4 hours, or ideally 24 hours, then serve cold, straight from the jar or plated with a spoonful of brine.

Notes

The sprouts are safe to eat after 4 hours but develop the deepest flavor after a full day in the fridge. They will keep for up to 3 weeks refrigerated. Always use a clean utensil when removing sprouts from the jar.