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:
- 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.
- Pack the Jar: In a clean jar, pack the halved Brussels sprouts tightly. Add garlic, peppercorns, mustard seeds, red pepper flakes, and dill.
- Pour the Brine: Carefully pour the hot brine over the Brussels sprouts until fully submerged. Seal the jar tightly with a lid.
- 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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