Make these crisp, tangy, Quick Pickled Brussels Sprouts when you want a flavorful holiday condiment. They keep a bit of crunch but lose the bitterness. Delicious with charcuterie boards, sandwiches, salads or straight from the jar!
Brussels sprouts work well for quick pickling because they stay crunchy and absorb flavors quickly.
Their dense leaves take on garlic, spices, and vinegar without turning soft. They also hold their shape, which makes the finished pickle ideal for serving on platters or adding to meals that need a little acidity.
Plus, they're a fun and unusual condiment to have on hand over Thanksgiving and Christmas. We love serving them on a party buffet or charcuterie board.
They're also great for a DIY edible gift - just make sure your recipient keeps them in the fridge and enjoys them within 3 weeks (since they're not canned for longevity).
Quick Pickled Brussels Sprouts are perfect with a cheese board alongside a jar of Carrot Jam, Cranberry Compote and chutneys. They're also perfect on a wintery salad like Rosolli Finnish Beetroot Salad or Pear and Gorgonzola Salad with Maple Dijon Dressing.
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Why You'll Love This Recipe
- The recipe delivers firm, crunchy texture that holds up for days in the fridge.
- The brine balances vinegar, salt, and gentle sweetness for a clean and bright finish.
- Refrigerator Sprouts pair with salads, sandwiches, bowls, and appetizers, cheese boards etc...
- This quick pickling method requires basic ingredients and no special equipment, which keeps the process simple.
- The flavor improves after a day or two, so the recipe works well for planning ahead.
- Quick Pickled Sprouts fits vegan, gluten free, and dairy free diets, which helps with mixed household needs.
- The batch size is small and easy to scale.
- When quick pickled, Brussels sprouts keep their shape and much of their color, which makes them visually appealing on platters.
What is Quick Pickling?
Quick pickling is a fast method of preserving vegetables in a vinegar based brine without any canning equipment. The vegetables stay in the refrigerator instead of being processed in a water bath, so the entire method stays simple and low effort.
Here is the idea in clear steps:
- You heat a brine made from vinegar, water, salt, and sometimes sugar.
- You pour that warm brine over raw vegetables packed into a clean jar.
- You let the jar cool, then store it in the refrigerator.
- The vegetables absorb the flavor within a few hours and keep their crunch.
Quick pickles are also called refrigerator pickles because they are not shelf stable. They usually last from two to three weeks in the refrigerator and develop stronger flavor over time.
People use quick pickling for cucumbers, onions, carrots, radishes, peppers, Brussels sprouts, and many other vegetables. It is an easy way to add acidity, crunch, and brightness to meals without committing to long term canning.
Ingredients
- Brussels sprouts. These hold their crunch and flavor well in a vinegar brine. Smaller sprouts work best, but larger ones can be trimmed and quartered.
Garlic. This adds aroma and a mild savory sharpness. You can use one clove if you prefer a softer flavor.
Peppercorns. They bring mild heat and a deep background spice. Pink peppercorns also work for a slightly fruity note.
Mustard seeds. These help the brine taste round and balanced without overpowering the sprouts.
Dried chili or chili flakes. This adds gentle heat and complexity. You can skip it for a mild pickle.
Bay leaf. This gives the brine a subtle herbal flavor that develops as the sprouts chill in the refrigerator.
Water. This dilutes the vinegar and helps the brine balance without becoming too sharp.
Vinegar. White vinegar gives a clean flavor, while apple cider vinegar creates a fruitier, slightly softer taste.
Fine sea salt or pickling salt. This dissolves evenly and seasons the brine without leaving a gritty texture.
Sugar. This balances the acidity and helps round out the overall flavor.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
For the brine, add the water, vinegar, salt and sugar to a small saucepan over a medium/low heat.
Stir and heat until it's dissolved, the reduce the heat, cover with a lid and let it simmer gently for 5 minutes.
Meanwhile, trim the Brussels sprouts and discard any browned outer leaves. Cut them into quarters (or halves if they're quite small).
Get a clean pint jar and add the Brussels sprouts, garlic, peppercorns, mustard seeds and chili.
Pack it in tightly, but don't crush everything.
Carefully pour the warm brine into the jar until everything is completely covered.
Gently tap the jar on the countertop to release any air bubbles.
Seal the jar and let it cool to room temperature.
Once it's cooled to room temperature, place it in the refrigerator for at least 4 hours before eating, but if you can resist, it develops the best flavor after 24-48 hours.
Your quick pickled brussels sprouts will keep in the refrigerator for 2-3 weeks.
Variations
- Use apple cider vinegar for a sweeter, fruitier pickle.
- Add fresh dill for a grassy, herbal flavor.
- Add sliced onion for extra crunch and sweetness.
- Swap mustard seeds for coriander seeds for a citrus style note.
- Add a few slices of fresh jalapeño for extra heat.
- Use a mix of Brussels sprouts and cauliflower florets for a two vegetable pickle.
- Add a small strip of lemon peel for a clean citrus note.
- Increase the sugar for a sweeter, bread and butter style profile.
- Add whole cloves for a holiday inspired version.
Serving Suggestions
- Serve with charcuterie boards for acidity and crunch.
- Mix into chopped salads for extra texture.
- Add to sandwiches or burgers for tanginess. Try it in one of these 25 Vegan Sandwiches.
- Add to cheese plates for contrast.
- Serve with hummus or dip platters.
- Add to pickled vegetable spreads. Try it alongside Pickled Red Onion or Pickled Red Cabbage.
- Use as a topping for baked potatoes.
- Mix into pasta salads for acidity. Try it with Dill Pickle Pasta Salad.
Storage
These quick pickled Brussels sprouts store well in the refrigerator for two to three weeks. Keep the jar tightly sealed and make sure the sprouts stay submerged in the brine.
They are not suitable for freezing since freezing changes the texture and makes the sprouts mushy.
The recipe works well for making ahead because the flavor improves after twenty four to forty eight hours. If you plan to serve them for an event, prepare the jar one or two days in advance.
Top tips
- Trim and halve or quarter the sprouts so the brine moves through them quickly.
- Pack the jar firmly but avoid crushing the sprouts so they keep their crunch.
- Tap the jar gently to release air bubbles which helps even absorption.
- Let the jar cool fully before refrigerating to prevent condensation inside the lid.
- Taste after twenty four hours and adjust the brine if needed by adding more vinegar or a pinch of sugar.
FAQs
No. Keeping them raw helps them stay crisp and firm in the brine.
They last for two to three weeks in the refrigerator if kept sealed and submerged.
You can eat them after four hours, but they taste their best after one or two days.
Brussels Sprouts Recipes
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📖 Recipe
Quick Pickled Brussels Sprouts
Equipment
- Saucepan
- jar
Ingredients
- 2 cups Brussels sprouts or enough to fill your jar, 450g
- 2 cloves garlic peeled
- ½ teaspoon whole peppercorns
- ½ teaspoon mustard seeds
- 1 small dried chili or a pinch of chili flakes optional
- 1 bay leaf
- 1 cup water 235ml
- 1 cup vinegar white vinegar or apple cider vinegar 235ml
- 1 tablespoon fine sea salt or pickling salt
- 1 teaspoon sugar
Instructions
- For the brine, add the water, vinegar, salt and sugar to a small saucepan over a medium/low heat. Stir and heat until it's dissolved, the reduce the heat, cover with a lid and let it simmer gently for 5 minutes.
- Meanwhile, trim the Brussels sprouts and discard any browned outer leaves. Cut them into quarters (or halves if they're quite small).
- Get a clean pint jar and add the Brussels sprouts, garlic, peppercorns, mustard seeds and chili. Pack it in tightly, but don't crush everything, and leave about 1" from the top.
- Carefully pour the warm brine into the jar until everything is completely covered.
- Gently tap the jar on the countertop to release any air bubbles.
- Seal the jar and let it cool to room temperature.
- Once it's cooled to room temperature, place it in the refrigerator for at least 4 hours before eating, but if you can resist, it develops the best flavor after 24-48 hours.
- Your quick pickled brussels sprouts will keep in the refrigerator for 2-3 weeks.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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