Pickled Brussels Sprouts
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.
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- Prep time
- 20 min
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- Cook time
- 5 min
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- Servings
- 8 Servings
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- Serving size
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1/4 cup drained
Ingredients
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water (divided)
- 8 cup
- 8 cup
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ice (bowl)
- 1
- 1
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-
fresh Brussels sprouts (halved)
- 2 cup
- 2 cup
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pint jar with lid ((or 1 pint heatproof, plastic container))
- 1
- 1
-
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white distilled vinegar
- 1/2 cup
- 1/2 cup
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water
- 1/2 cup
- 1/2 cup
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salt
- 1 tsp
- 1 tsp
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sugar
- 2 tsp
- 2 tsp
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bay leaves
- 1
- 1
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fresh dill
- 2 sprig
- 2 sprig
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garlic (smashed)
- 2 clove
- 2 clove
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onion(s) (minced)
- 1/4 cup
- 1/4 cup
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pickling spice
- 1 tbsp
- 1 tbsp
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Directions
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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.
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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.
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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.
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Add the bay leaf, dill, garlic, onion, and pickling spice to the brine.
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Carefully fill the jar with the brine, covering the Brussels sprouts completely.
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Place the lids on the jar and shake the jar gently to distribute the ingredients.
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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.
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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.