Description
Crunchy pickled Brussels sprouts infused with a tangy garlic-dill brine, delivering bold, zesty flavors in a fun and addictive snack.
Ingredients
- 2 cups Brussels sprouts, trimmed and halved
- 2 cloves garlic, smashed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds or 2 tablespoons fresh dill
- Optional: pinch of red pepper flakes
Instructions
- Trim and halve Brussels sprouts, removing any damaged leaves.
- In a saucepan, combine vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes.
- Bring to a gentle boil, stirring until salt and sugar dissolve.
- Place Brussels sprouts and garlic in a clean jar and add dill.
- Pour hot brine over the sprouts, ensuring they are fully submerged.
- Allow to cool to room temperature.
- Seal and refrigerate for at least 24 hours before serving.
Notes
- Let pickles sit 48 hours for stronger flavor.
- Use fresh Brussels sprouts for best crunch.
- Always keep vegetables submerged in brine.
- Adjust spice level with red pepper flakes.
- Use sterilized jars for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 45 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
