Pickled Brussels Sprouts

Pickled Brussels Sprouts
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

An easy refrigerator pickling method transforms Brussels sprouts into crunchy, tangy morsels, flavored with dill and garlic. You can also make this quick pickle method with your other favorite vegetables.

  • Prep time
    20 min
  • Cook time
    5 min
  • Servings
    8 Servings
  • Serving size
    1/4 cup drained
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/4 cup drained
  • Amount per serving Calories 20

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 225mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 1g
  • Potassium 95mg

Choices/Exchanges: 1 Nonstarchy vegetable



  • water (divided)
    8 cup
  • ice (bowl)
  • fresh Brussels sprouts (halved)
    2 cup
  • pint jar with lid ((or 1 pint heatproof, plastic container))
  • white distilled vinegar
    1/2 cup
  • water
    1/2 cup
  • salt
    1 tsp
  • sugar
    2 tsp
  • bay leaves
  • fresh dill
    2 sprig
  • garlic (smashed)
    2 clove
  • onion(s) (minced)
    1/4 cup
  • pickling spice
    1 tbsp


  1. In a large pot over high heat, heat 7 cups of the water and bring to a boil. Add the remaining water to the bowl of ice.

  2. Add the Brussels sprouts to the boiling water and cook for 2 minutes. Use a slotted spoon to transfer the sprouts to the ice water to cool. Drain the cooled sprouts and pack into the jar.

  3. Add the vinegar, 1/2 cup water, salt, and sugar to a saucepan over high heat. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove the brine from the heat.

  4. Add the bay leaf, dill, garlic, onion, and pickling spice to the brine.

  5. Carefully fill the jar with the brine, covering the Brussels sprouts completely.

  6. Place the lids on the jar and shake the jar gently to distribute the ingredients.

  7. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 months. Before serving, remove and discard the bay leaf.

  8. Chef’s Tip: Only tough vegetables, such as Brussels sprouts and carrots, need to be blanched first. Softer vegetables, such as cucumbers and zucchini, can go in the jar raw before you add the brine.