I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them, but this time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. Unfortunately, because I have no patience, they then have to sit in the fridge for four or so days to get ‘happy;.
Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.
I like a little kick to my pickled vegetables, so I did add a bit more red pepper flake than the recipe calls for. If you prefer yours even hotter, I recommend the four pepper blend from the Flatiron Pepper Company.
You can use this recipe for pickled Brussels sprouts for other vegetables, too.
Pickled Brussels Sprouts
- Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes.
- Drain and rinse under cold running water.
- Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves.
- Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar.
- Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.)
- Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving.
- Store covered in refrigerator up to 1 month.
Nutritional values are approximate.