How to Make Pickled Brussels Sprouts: A Tangy Twist on a Classic

Pickled Brussels sprouts? Yes, you read that right! These tiny cabbages transform into tangy, crunchy delights that will have you hooked from the first bite. Forget the mushy, bland sprouts of your childhood, this recipe will change your perception forever.

Whether you’re a seasoned pickling pro or a curious beginner, this guide will walk you through the process step-by-step, ensuring perfectly pickled Brussels sprouts every time. Get ready to impress your taste buds and add a flavorful punch to your meals!

Gather Your Ingredients:

To embark on this pickling adventure, you’ll need the following:

• Brussels sprouts: 1 pound, trimmed and halved or quartered if large
• Apple cider vinegar: 1 cup
• Water: 1 cup
• Salt: 2 tablespoons (I prefer kosher salt for pickling)
• Sugar: 1 tablespoon (feel free to adjust to your liking)
• Garlic: 4 cloves, peeled and smashed
• Black peppercorns: 1 teaspoon
• Red pepper flakes: 1/2 teaspoon (optional, for a touch of heat)

Equipment You’ll Need:

• Jar: One 1-quart jar (or two smaller jars)
• Lid and band: Make sure they’re clean and rust-free
• Small saucepan: For preparing the brine
• Bowl: For soaking the Brussels sprouts
• Slotted spoon: For transferring the sprouts to the jar

Let’s Get Pickling:

1. Prep the Brussels sprouts: Trim the ends off the Brussels sprouts and discard any loose outer leaves. Cut them in half or quarters if they’re large, ensuring they’ll fit comfortably in your jar. Place the trimmed sprouts in a bowl and set aside.
2. Create the brine: In your saucepan, combine the apple cider vinegar, water, salt, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar dissolve completely.
3. Pack the jar: Divide the garlic, peppercorns, and red pepper flakes (if using) among the jars. Then, pack the Brussels sprouts tightly into the jar(s), leaving about an inch of headspace at the top.
4. Pour the brine: Carefully pour the hot brine over the Brussels sprouts, ensuring they’re fully submerged. Leave that inch of headspace to allow for expansion during fermentation.
5. Seal and store: Wipe the rim of the jar clean, place the lid on securely, and tighten the band. Let the jar cool to room temperature before storing in the refrigerator.

Tips for Pickling Perfection:

• Fresh is best: Use fresh, firm Brussels sprouts for optimal crunch and flavor.
• Don’t be afraid to experiment: Feel free to customize your pickles! Add other spices like dill seeds, mustard seeds, or coriander seeds for a flavor adventure.
• Patience is key: Allow the flavors to meld for at least 3 days in the refrigerator before enjoying. They’ll continue to develop a more intense flavor over time.

Serving and Enjoying:

Pickled Brussels sprouts are incredibly versatile. Enjoy them straight from the jar as a tangy snack or add them to:

• Cheese boards: Their acidity cuts through the richness of cheese beautifully.
• Salads: Add a pop of flavor and crunch to your favorite salads.
• Sandwiches: Elevate your sandwiches with a layer of tangy pickled Brussels sprouts.

Pickled Brussels Sprouts in a Jar

Pickled Brussels Sprouts on a Cheese Board

FAQs:

Q: How long do pickled Brussels sprouts last?

A: Stored properly in the refrigerator, they can last for several weeks, even months.

Q: Can I reuse the brine?

A: Absolutely! You can strain the brine and use it to pickle another batch of Brussels sprouts or other vegetables.

A Final Word:

Pickling is a rewarding and delicious way to preserve seasonal produce. This recipe for pickled Brussels sprouts is just the beginning. Don’t be afraid to experiment, try new flavor combinations, and most importantly, have fun with it! So grab your jars and get pickling!