Pickled Brussels Sprouts – Easy, Zesty, and Seriously Addictive

Introduction

Let’s talk about Brussels sprouts—but not the sad, overboiled kind you avoided as a kid. We’re talking Pickled Brussels Sprouts: vibrant, crunchy, and bursting with tangy flavor. These make a killer snack, a bold addition to charcuterie boards, or the perfect pop of acid on a salad. And the best part? They’re incredibly easy to make at home with just a handful of pantry staples.

Whether you’re new to pickling or already a home fermenting fanatic, this recipe is a must-add to your flavor arsenal.

---

Why I Love This Recipe

What makes these pickled Brussels sprouts so amazing? It’s the texture and the zing. The blanching step ensures they stay crisp but tender, and the brine delivers that balance of tangy, sweet, and slightly spiced perfection.

They’re fridge pickles, so there’s no canning process—just chill, wait, and enjoy. I love keeping a jar handy for snacking or upgrading sandwiches, much like how I rely on these no-bake monster cookie energy balls when I need a savory-sweet fix.

---

Ingredients

• 2 cups Brussels sprouts
• 4 cups water (for blanching)
• 1 tbsp Morton kosher salt
• 1/3 tsp turmeric
• 1 cup white vinegar
• 1 cup water (for the brine)
• 1 tbsp celery seed
• 1 tbsp mustard seed
• 2/3 cup white sugar

---

Notes & Ingredient Swaps

• Brussels Sprouts: Smaller sprouts work best. Slice large ones in quarters if needed.
• Vinegar: White vinegar keeps the color bright, but apple cider vinegar adds a more rustic flavor.
• Sugar: Adjust to taste. You can reduce to 1/2 cup if you like it less sweet.
• Add-ins: Toss in garlic cloves, red pepper flakes, or dill for a custom blend.

---

How to Make Pickled Brussels Sprouts

Step 1: Prep the Sprouts

Trim the ends, peel off any damaged leaves, and slice sprouts in half.

Step 2: Blanch

Bring 4 cups of water and kosher salt to a rolling boil.
Add the Brussels sprouts and blanch for 4 minutes, just until bright green and slightly tender.
Drain and let them cool completely.

Step 3: Pack the Jar

Fill a clean mason jar with the cooled Brussels sprouts, leaving some space at the top.

Step 4: Make the Brine

In a saucepan, combine turmeric, vinegar, 1 cup of water, celery seed, mustard seed, and sugar.
Bring to a boil, stirring until the sugar dissolves fully.

Step 5: Pour & Seal

Carefully pour the hot brine over the Brussels sprouts, covering them completely.
Seal the jar with a tight-fitting lid.

Step 6: Cool & Chill

Let the jar cool to room temperature.
Refrigerate for at least 12 hours—overnight is ideal.

---

Tips for Pickling Success

• Use fresh sprouts for the best texture.
• Don’t skip the blanching—it keeps them crisp without being raw.
• Sterilize your jar with boiling water before filling to prolong fridge life.
• Label your jar with the date so you know when they’re perfectly pickled.

---

Serving Suggestions & Pairings

These pickled beauties are so versatile. Try them:

• Chopped into a grain salad or slaw
• On a cheeseboard with cured meats
• On top of burgers or sandwiches
• With grilled meats or roasted chicken
• Alongside a refreshing drink like this blueberry lemonade

You could also serve them alongside a casual dinner like sheet pan quesadillas for a fun acidic contrast.

---

Storage & Shelf Life

• Refrigerator life: Up to 3 weeks, though flavor peaks after the first few days.
• Storage tip: Always use clean utensils to avoid contamination.
• Texture tip: The sprouts soften slightly over time but stay pleasantly crisp if kept chilled.

---

More Recipes You’ll Love

If you love these pickled Brussels sprouts, here are a few more homemade favorites to try next:

• No-Bake Monster Cookie Energy Balls
• Blueberry Lemonade
• Pumpkin Spice Muffins
• Sheet Pan Quesadillas
• Big Family Banana Pudding

---

Final Thoughts

Pickled Brussels sprouts are one of those “why didn’t I make this sooner?” recipes. They’re easy, customizable, and an excellent way to keep veggies exciting. Whether you’re a pickle purist or just love trying new snacks, this is one jar you’ll reach for again and again.

Let me know if you try it out! Leave a comment with your flavor variations or pairing ideas, and follow along at ChefManiac.com for more tasty kitchen projects.