Pickled Brussels Sprouts Jars
Pickled Brussels Sprouts Jars are crunchy refrigerator pickles made with Brussels sprouts, garlic, herbs, and a tangy vinegar brine.
Ingredients
- 2 pounds Brussels sprouts
- 4 garlic cloves
- 3 fresh dill sprigs
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp mustard seeds
- 1 tsp red pepper flakes
Instructions
- Wash the Brussels sprouts carefully, remove any damaged outer leaves, and trim the stems before cutting larger sprouts in half.
- Bring a pot of water to a boil and blanch the Brussels sprouts for about two minutes before cooling them quickly in ice water.
- Add garlic, dill, mustard seeds, and red pepper flakes into clean jars to create the seasoning base.
- Pack the cooled Brussels sprouts tightly into the jars while leaving enough room for the pickling liquid.
- Heat vinegar, water, salt, and sugar together until the salt and sugar dissolve completely.
- Pour the warm brine into the jars, making sure all Brussels sprouts are covered beneath the surface.
- Refrigerate the jars for several days before serving so the flavors fully develop and the sprouts become deliciously tangy.