Sometimes I get a little carried away at the store with my favorite veggies. I buy a big bag of them, and before I know it, I realized they need to be cooked A.S.A.P. Hello Brussels, I’m talking about you! And that’s how my Zesty Pickled Brussels Sprouts were born.
Hey, don’t turn away even if you aren’t a huge Brussels sprouts fan but if you are, keep reading for sure! The pickling of these Brussels sprouts transforms them into something completely different. They’re a little zesty, a little briny and you’re going to want a jar of these in your fridge.
About Zesty Pickled Brussels Sprouts:
Pickled Brussels Sprouts are cool, refreshing and there’s not a trace of dill in them, so step back from that dill pickle vibe when you imagine how these Zesty Pickled Brussels Sprouts are going to taste. And they are a little zesty with that hint of spice, but not hot, per se. They just have a little kick to them and that elusive flavor that comes from the allspice and black pepper in the brine.
They’re going to be great for a snack…think 9:00 and the kids are in bed and you’re catching up on your Netflix. Maybe folding some laundry. And you want something, but you’re not sure what? That’s when you need Pickled Brussels Sprouts.
Or maybe you’ll want these little babies in a salad or nestled next to a sandwich or a grilled cheese. Or how about one or two as a garnish for a Bloody Mary or a few on a relish or crudite or antipasto platter?
About making Zesty Pickled Brussels Sprouts:
Simple refrigerator pickles like this are wonderful because with no worries about maintaining the perfect PH level like you would have if you actually canned them, you can fool around with all the components of the recipe. Just make sure there’s a good amount of vinegar in mix so they’ll brine and keep in the fridge. They are pickles, after all.
You might notice right away that there’s no sugar at all in the brine for the Zesty Brussels Sprouts. For some reason, as I type this, I’m thinking sugar? Brussels? But if you’re in for a zesty sweet & sour Brussels sprouts pickle, think about adding 1/4 cup or so of sugar right in the brine.
I love the simple spices in these Pickled Brussels Sprouts, but If you’d like to go with a traditional pickle spice, try making a batch of my Homemade Pickling Spice. It makes about 1/2 cup and you’d want about a teaspoon or two in these Brussels sprouts. Then you’ll have the pickling spice on hand if you want to pickle anything else…and after trying these, you’ll want to pickle everything!
Saving Money on Zesty Pickled Brussels Sprouts:
Making your own homemade specialty pickles like this is so easy and will save you a bundle over buying a specialty product in the grocery store where you’ll pay anywhere from six to eight dollars or so. At least at my store. If they can be found, which isn’t always a given.
I like to pick up the Brussels Sprouts at Aldi, where the price is usually fantastic. If you don’t have Aldi near you (I’m sorry!) watch for the Brussels on sale. Vinegar is an item I try to stock up on around Easter when not only the basic vinegar is on sale but often the specialty vinegar, too.
Qick refrigerator pickles like these are a great save whenever you realize you have a few too many vegetables on hand and are worried you’re not going to get through them in time. Check out the links below for more great pickled veggies. They only take a few minutes to make and will buy you a little extra time. Even leftover veggies can be pickles (half the work is done) as long as they aren’t overcooked or sauced with butter.Print
Pickled Brussels Sprouts
A little zesty & a lot good! Serve as an appetizer, side or condiment or with sandwiches, on salads or in Bloody Marys.
- Yield: 1 pint
- 10 to 12 trimmed and halved Brussels sprouts (10 if larger, 12 if smaller)
- 1/2 cup water
- 1/2 cup white vinegar
- 1 teaspoon kosher salt
- 5 black peppercorns
- 2 whole allspice
- a good pinch of crushed red pepper (use more for spicier)
- 1 bay leaf
Bring 2 cups water to a boil, add Brussels sprouts and cook until bright green, about 4 to 5 minutes. Drain and place in a bowl of cold water, and run additional cold water over until Brussels are cool.
In very clean or sterilized jar (or jars depending on the size) add or divide the spices. Add the Brussels Sprouts.
Bring the water, vinegar, and salt to a simmer in a small saucepan and stir until salt is dissolved. Pour the mixture over the Brussels Sprouts.
Cool to room temperature. Cover with lid, and chill several days before using.
Best if rested for several days and keeps for about 6 weeks.