Crunchy Pickled Brussel Sprouts Recipe
Prep Time:
24 hours, 35 minutes
Cook Time:
18 minutes
Servings:
3 Pints
Ingredients
  • 1 tablespoon black peppercorns
  • 1 ½ teaspoons mustard seed
  • ¾ teaspoon coriander seed
  • 6 cloves garlic, peeled
  • 3 bay leaves
  • 2 ¼ pounds Brussels sprouts
  • 1 ½ cups white vinegar
  • 1 ½ tablespoons canning salt or non-iodized table salt
Directions
  1. Wash 3 pint jars in hot, soapy water.
  2. Evenly distribute the peppercorns, mustard seed, coriander seed, garlic, and bay leaves among the 3 jars. Set the jars aside.
  3. Bring a large pot of lightly salted water to a boil.
  4. Meanwhile, wash the Brussels sprouts, cut off the stems, and remove any marked outer leaves.
  5. Cut the Brussels sprouts in half or in quarters if they are large.
  6. When the water is boiling, add the Brussels sprouts and cook them for 3 minutes to blanch them.
  7. While the Brussels sprouts cook, prepare a large bowl of ice water.
  8. After 3 minutes, drain the Brussels sprouts and place them in the ice bath to cool.
  9. Once cool, drain the Brussels sprouts well.
  10. Evenly distribute the Brussels sprouts among the 3 jars, leaving ¾ inch of headspace. Pack them in tightly with a clean utensil. Set aside.
  11. Place the vinegar, salt, and 1 ½ cups of water in a saucepan and just bring the liquid to a boil.
  12. Lower the heat and let the liquid simmer for 5 minutes.
  13. Pour the liquid over the Brussels sprouts, evenly distributing it among the jars and leaving ½ inch of headspace. Pop any air bubbles with a clean chopstick or other utensil.
  14. Seal the jars until they are finger-tight and let them cool to room temperature.
  15. Refrigerate the jars from 1 day to 1 week before serving. The Brussels sprouts will develop more flavor and get softer the longer you wait.