Pickled Brussels Sprouts
- SERVES
- 8
- SERVING SIZE
- 1/2 cup
- COOK TIME
- 7 Min
One of the great thing about Brussels sprouts, is how many wonderful and versatile ways we can cook 'em up. Have you ever tried them pickled? Well, now's the time, with our Pickled Brussels Sprouts recipe! It's got the perfect combo of seasonings, along with just the right amount of tanginess! Chill 'em, serve 'em, and devour 'em!
What You'll Need
- 6 cup water, divided
- 1 1/2 pound Brussels sprouts, trimmed and halved
- 1/2 cup white vinegar
- 1 tablespoon kosher salt
- 1 clove garlic, sliced
- 1/8 teaspoon black peppercorns
- 1/4 teaspoon yellow mustard seeds
- 1/8 teaspoon crushed red pepper
What to Do
- In a large pot over high heat, bring 4 cups of water to a boil. Add Brussels sprouts and boil 5 minutes or until sprouts are bright green, yet tender. Drain well and place in a large bowl; set aside.
- In a medium saucepan over medium heat, combine 2 cups water, the vinegar, and salt; simmer 2 to 3 minutes or until salt dissolves. Remove from heat and add garlic, black peppercorns, mustard seeds, and crushed red pepper. Pour vinegar mixture over Brussels sprouts and set aside to cool to room temperature. Cover and refrigerate until ready to serve.
Test Kitchen Tip
- Wanna know what's really great about this recipe? We can make a batch when Brussels sprouts are on sale and they keep great in the fridge for up to one month. That is if you don’t eat them all up before that!
- Peter Piper may have picked a pack of pickled peppers, but he's got nothing on our Tangy Pickled Eggs, or this summertime favorite of Pickled Watermelon Bruschetta Bites!
- How do you feel about pickled recipes? Tell us in the comments below!