5-Minute Quick Pickled Brussels Sprouts

Step 2: Make the Pickling Brine

1. In a medium-sized pot, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and garlic slices.
2. If you like a spicy kick, add the red chili or chili flakes.
3. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt dissolve completely.

Step 3: Add Brussels Sprouts to the Brine

1. Carefully place the cut Brussels sprouts into the pot of hot brine.
2. Let them simmer for about 2 minutes, just enough to soften them slightly while maintaining their crunch.

Step 4: Transfer to a Jar

1. Using a slotted spoon, pack the Brussels sprouts into a clean jar.
2. Pour the hot brine over the sprouts until they are fully submerged.
3. Seal the jar tightly with the lid.

Storage and Serving

• Let the jar cool to room temperature, then refrigerate for at least 30 minutes to let the flavors meld. The longer they sit, the better the taste, but these quick-pickled Brussels sprouts are delicious even after the initial chill.
• Store the pickled Brussels sprouts in the refrigerator for up to 2 weeks.

Tips for Perfect Pickled Brussels Sprouts

1. Customize the Flavor: Add herbs like dill or rosemary for an earthy touch.
2. Crunch Factor: Avoid overcooking the sprouts during the simmering step to keep them crisp.
3. Creative Uses: Use these pickled sprouts as a garnish for Bloody Marys, toss them into grain bowls, or chop them into a tangy relish.

Pickling Brussels sprouts is an effortless way to transform this humble vegetable into a gourmet treat. With just five minutes of prep time, you’ll have a versatile and flavorful addition to your culinary repertoire!