Crunchy, tangy, and lightly spicy pickled Brussels sprouts that make the perfect bold snack or burger topper. Easy refrigerator pickles packed with flavor.
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Calories: 60kcal
Equipment
- large pot
- medium saucepan
- Glass jars with lids
- strainer
Ingredients
- 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
- Rinse Brussels sprouts under cool water. Trim stem ends and remove any loose outer leaves.
- Bring a large pot of water to a boil. Add Brussels sprouts and blanch for 3–4 minutes. Drain thoroughly.
- Place garlic, dill seeds, and red pepper flakes into clean jars. Pack blanched sprouts tightly into jars.
- In a saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil, then simmer for 5 minutes.
- Pour hot brine over sprouts, leaving 1/2 inch headspace. Ensure sprouts are fully submerged and remove air bubbles.
- Seal jars, cool completely at room temperature, then refrigerate for 24–48 hours before serving.
Notes
Store refrigerated and keep sprouts fully submerged in brine. Flavor improves after 24–48 hours. Use clean utensils when removing sprouts to extend freshness.
Nutrition
Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Sodium: 480mg | Potassium: 390mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 120mg | Calcium: 4mg | Iron: 6mg