Traditional Quick-Pickled Brussels Sprouts Recipe

Recipe By Slurrp

These traditional quick-pickled Brussels sprouts are a tangy and crunchy side dish that pairs perfectly with any meal. The Brussels sprouts are blanched to retain their vibrant green color and then pickled in a mixture of vinegar, sugar, and spices. The result is a deliciously tangy and slightly sweet flavor that complements the natural bitterness of the Brussels sprouts. Serve these pickled Brussels sprouts as a side dish or add them to salads and sandwiches for an extra burst of flavor.

11 Rating -
4 day 15minstotal
4 day
Traditional Quick-Pickled Brussels Sprouts

ingredients serve

Ingredients for Traditional Quick-Pickled Brussels Sprouts Recipe

  • 1/4 pound Brussels Sprouts
  • 1/2 cup White Vinegar
  • 1/2 cup Water
  • 0.06 cup Sugar
  • 1/2 tablespoon Salt
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Black Peppercorns
  • 1/4 teaspoon Coriander Seeds

Directions: 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.
calories per serving
< 1 g Fat< 1 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
  • Fiber


  • Carbs
  • Protein
    < 1g
  • Fiber


  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp