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How to Make Pickled Brussels Sprouts
An easy refrigerator pickling method transforms Brussels sprouts into crunchy, tangy morsels, flavored with dill and garlic. You can also make this quick pickle method with your other favorite vegetables.
20 min prep time
5 min cook time
8servings
1/4 cup drained
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Step-By-Step Instructions:
- In a large pot over high heat, heat 7 cups of the water and bring to a boil. Add the remaining water to the bowl of ice.
- Add the Brussels sprouts to the boiling water and cook for 2 minutes. Use a slotted spoon to transfer the sprouts to the ice water to cool. Drain the cooled sprouts and pack into the jar.
- Add the vinegar, 1/2 cup water, salt, and sugar to a saucepan over high heat. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove the brine from the heat.
- Add the bay leaf, dill, garlic, onion, and pickling spice to the brine.
- Carefully fill the jar with the brine, covering the Brussels sprouts completely.
- Place the lids on the jar and shake the jar gently to distribute the ingredients.
- Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 months. Before serving, remove and discard the bay leaf.
- Chef’s Tip: Only tough vegetables, such as Brussels sprouts and carrots, need to be blanched first. Softer vegetables, such as cucumbers and zucchini, can go in the jar raw before you add the brine.
Nutrition facts
8 Servings
-
Serving Size
1/4 cup drained
- Amount per serving Calories 20
-
Total Fat
0g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 225mg
-
Total Carbohydrate
4g
- Dietary Fiber 1g
- Total Sugars 1g
- Added Sugars 0g
- Protein 1g
- Potassium 95mg
- Phosphorous 0mg
Ingredients
water (divided)
8 cup
ice (bowl)
1
fresh Brussels sprouts (halved)
2 cup
pint jar with lid ((or 1 pint heatproof, plastic container))
1
white distilled vinegar
1/2 cup
water
1/2 cup
salt
1 tsp
sugar
2 tsp
bay leaves
1
fresh dill
2 sprig
garlic (smashed)
2 clove
onion(s) (minced)
1/4 cup
pickling spice
1 tbsp
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