Traditional Quick-Pickled Brussels Sprouts Recipe

Cooking Directions

• STEP 1.Trim the ends of the Brussels sprouts and remove any discolored outer leaves.
• STEP 2.Bring a large pot of salted water to a boil and blanch the Brussels sprouts for 2 minutes.
• STEP 3.Drain the Brussels sprouts and transfer them to a large bowl of ice water to stop the cooking process.
• STEP 4.In a saucepan, combine the vinegar, water, sugar, salt, and spices. Bring to a boil and stir until the sugar and salt are dissolved.
• STEP 5.Pack the blanched Brussels sprouts into sterilized jars and pour the hot pickling liquid over them.
• STEP 6.Seal the jars and let them cool to room temperature before refrigerating.
• STEP 7.Allow the pickled Brussels sprouts to marinate in the refrigerator for at least 24 hours before serving.

Cooking Tips

• Make sure to use fresh Brussels sprouts for the best flavor and texture.
• You can customize the pickling spices to your preference by adding ingredients like garlic, dill, or red pepper flakes.
• These pickled Brussels sprouts will keep in the refrigerator for up to 2 weeks.

Storage and Serving

• Store the pickled Brussels sprouts in the refrigerator in airtight jars.
• Serve them as a side dish or add them to salads, sandwiches, or charcuterie boards for an extra burst of flavor.