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Pickled Brussels sprouts in a glass jar

Pickled Brussels Sprouts

Pickled Brussels sprouts are a delightful twist on traditional pickles, offering a crunchy texture and a tangy, slightly spicy flavor. Often found in gourmet markets and artisanal food shops, they make a fantastic accompaniment to charcuterie boards, salads, or as a zesty snack on their own. The pickling process enhances their naturally earthy taste while adding layers of acidity and spice. A pro tip: For extra crunch, let the Brussels sprouts air-dry after blanching before adding them to the brine!

Prep Time 15 min
Preparation 5 min
Total 20 min
60 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 500 g Fresh Brussels sprouts
⭕ 250 ml White vinegar
⭕ 250 ml Water
⭕ 20 g Salt
⭕ 30 g Sugar
⭕ 2 cloves Garlic
⭕ 5 g Black peppercorns
⭕ 2 Bay leaves
⭕ 5 g Red chili flakes
⭕ 1 packet Fresh dill

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    Preparation Steps

    1

    Thoroughly wash the Brussels sprouts and trim the ends. If they are large, halve them for even pickling.

    2

    Blanch the Brussels sprouts in boiling water for 2 minutes. Immediately transfer them to an ice bath to preserve their crisp texture.

    3

    In a saucepan, combine the white vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until the sugar and salt are fully dissolved.

    4

    Pack the blanched Brussels sprouts into a clean glass jar, layering them with the garlic cloves, black peppercorns, bay leaves, red chili flakes, and fresh dill.

    5

    Pour the hot brine over the Brussels sprouts, ensuring they are completely submerged.

    6

    Allow the mixture to cool to room temperature, then seal the jar and refrigerate for at least 24 hours before enjoying.

    7

    The pickled Brussels sprouts will develop a more pronounced flavor over time. They can be stored in the refrigerator for up to two weeks.