5-Minute Quick Pickled Brussels Sprouts Recipe

5-Minute Quick Pickled Brussels Sprouts! These pickled Brussels sprouts are tangy, a bit spicy, and crunchy—perfect as a snack, side, or salad topping.


Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 cup apple cider vinegar (or white vinegar)
  • 1 cup water
  • 1 tbsp sugar (optional, adjust to taste)
  • 1 tbsp salt
  • 3 garlic cloves, sliced
  • 1 tsp black peppercorns
  • 1/2 tsp mustard seeds
  • 1/2 tsp red pepper flakes (optional, for spice)
  • Fresh dill sprigs or 1/2 tsp dried dill (optional, for flavor)

Instructions:

  1. Prepare the Brine: In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt completely.
  2. Pack the Jar: In a clean jar, pack the halved Brussels sprouts tightly. Add garlic, peppercorns, mustard seeds, red pepper flakes, and dill.
  3. Pour the Brine: Carefully pour the hot brine over the Brussels sprouts until fully submerged. Seal the jar tightly with a lid.
  4. Cool and Refrigerate: Let the jar cool to room temperature, then refrigerate. They’re best after 1 hour but can be enjoyed as early as 5 minutes after pickling!

Tips:

  • Flavor Adjustments: Add a few thin slices of lemon or a teaspoon of honey for a twist.
  • Storage: These quick-pickled Brussels sprouts keep in the refrigerator for up to 2 weeks.

Enjoy your tangy, crunchy Brussels sprouts! Perfect for charcuterie boards, salad

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