Quick Pickled Brussels Sprouts

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We teamed up with chef and cookbook author Virginia Willis to create this easy pickled Brussels sprouts recipe flavored with black peppercorns, mustard seeds, garlic, bay leaf, and a pinch of spicy red pepper. The Brussels sprouts absorb the tangy and fresh flavor in only 4 days. Serve them as garnish for your Bloody Mary mix, as a decorative and tasty touch to your meat and cheese platter, or as a side to rich, hearty meats like roasted pork.

This recipe makes a small batch of pickles but you can easily scale up the recipe if you want to make a larger amount. They will keep, covered, in the refrigerator for up to one month. Go ahead, give your Brussels sprouts a little bite.

4 servings - if 1/4c. serving each.

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  • 4

Ingredients

  • 10 10 10 trimmed and halved Brussels sprouts
  • 10 10 10 trimmed and halved Brussels sprouts
  • 10 10 10 trimmed and halved Brussels sprouts
  • 3/4 3/4 3/4 cup water
  • 3/4 3/4 3/4 cup water
  • 3/4 3/4 3/4 cup water
  • 1/4 1/4 1/4 cup white vinegar
  • 1/4 1/4 1/4 cup white vinegar
  • 1/4 1/4 1/4 cup white vinegar
  • 1 1 1 teaspoon coarse kosher salt
  • 1 1 1 teaspoon coarse kosher salt
  • 1 1 1 teaspoon coarse kosher salt
  • 10 10 10 black peppercorns
  • 10 10 10 black peppercorns
  • 10 10 10 black peppercorns
  • 1/4 1/4 1/4 teaspoon yellow mustard seeds
  • 1/4 1/4 1/4 teaspoon yellow mustard seeds
  • 1/4 1/4 1/4 teaspoon yellow mustard seeds
  • 1 1 1 sliced garlic clove
  • 1 1 1 sliced garlic clove
  • 1 1 1 sliced garlic clove
  • Pinch Pinch of crushed red pepper
  • Pinch Pinch of crushed red pepper
  • Pinch Pinch of crushed red pepper
  • 1 1 1 fresh bay leaf
  • 1 1 1 fresh bay leaf
  • 1 1 1 fresh bay leaf

Preparation

Step 1

Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes. Drain and rinse under cold running water. Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month.

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