Quick Pickled Brussels Sprouts
These crisp, tangy, Quick Pickled Brussels Sprouts are easy to make, and delicious with charcuterie boards, sandwiches, salads or straight from the jar!
Servings: 15
Calories: 11kcal
Cost: $5
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
Calories: 11kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 469mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.2mg