Description
Delicious and crunchy pickled Brussels sprouts packed with flavor, perfect for appetizers or side dishes.
Ingredients
Scale
- 2 lbs Brussels sprouts, trimmed
- 2 ½ cups white vinegar
- 2 cups water
- 2 tbsp pickling salt
- 1 tbsp sugar
- 4 cloves garlic, peeled
- 1 tsp dill seeds
- 1 tsp red pepper flakes
Instructions
- Rinse the Brussels sprouts under cool water.
- Trim off the stem ends of each sprout and peel away any loose outer leaves.
- Blanch the sprouts in boiling water for 3–4 minutes, then drain thoroughly.
- Pack garlic, dill seeds, and red pepper flakes at the bottom of clean jars, then tightly pack the blanched sprouts.
- Make the brine by boiling vinegar, water, pickling salt, and sugar together, simmer for 5 minutes.
- Fill the jars with hot brine, leaving ½ inch of headspace.
- Seal jars and let them cool down before refrigerating.
Notes
Best if pickled for 24-48 hours before consuming. Store in the refrigerator for up to two months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg