Meowser'S Pickled Brussels
Bright and tangy pickled Brussels sprouts with garlic, dill seed, and peppercorns, perfect as a tangy snack or side dish. These crunchy, flavorful pickles suit fans of bold flavors and fermented vegetables, adding zest to sandwiches, salads, or charcuterie boards for a delightful crunch and zing.
Ingredients
Instructions
- Wash and trim the Brussels sprouts.
- Thoroughly wash four 1-pint canning jars and lids.
- In each jar, place 1 garlic clove, 1 teaspoon dill seed, 1 teaspoon peppercorns.
- Fill each jar with trimmed Brussels sprouts.
- In a saucepan, combine 2 1/2 cups white vinegar, 2 1/2 cups water, and 4 tablespoons kosher salt.
- Bring the vinegar mixture to a boil, then pour over the Brussels sprouts in each jar, leaving appropriate headspace.
- Seal the jars and let them cool to room temperature before refrigerating or processing for longer storage.
Tips & Substitutions
For added flavor, consider including mustard seeds or red pepper flakes in the jars along with the garlic and spices. If you prefer a sweeter pickle, you can add a bit of sugar to the vinegar mixture. Ensure the Brussels sprouts are fresh and firm for the best texture. When sealing jars, make sure the rims are clean to ensure a proper seal.
Serving Suggestions
Serve these pickled Brussels sprouts as a tangy side dish alongside grilled meats or as a zesty topping on salads. They also pair beautifully with dishes like Minestrone Soup Casserole, adding a crunch and acidity that balances rich flavors. Enjoy them as a snack straight from the jar or as part of a charcuterie board.
Storage & Reheating
Store the pickled Brussels sprouts in the refrigerator for up to two months. If you process the jars for longer storage, they can last up to a year in a cool, dark place. Once opened, consume within a few weeks. No need to reheat; they are delicious cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Meowser'S Pickled Brussels contains roughly 117 calories, with 8g protein, 20g carbohydrates, and 3g fat. It is an excellent source of vitamin C (211% of the Daily Value), vitamin A (69% of the Daily Value), and iron (62% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2117mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
Using frozen Brussels sprouts is not recommended, as they tend to become mushy when pickled. Fresh Brussels sprouts hold their texture better during the pickling process, leading to a more enjoyable crunch.
How long do the pickled Brussels sprouts need to sit before they are ready to eat?
For optimal flavor, let the pickled Brussels sprouts sit in the refrigerator for at least 48 hours before consuming. This allows the flavors to meld and the sprouts to absorb the brine, resulting in a more delicious pickle.
Can I change the vinegar type for this recipe?
Yes, you can experiment with different types of vinegar, such as apple cider vinegar for a milder taste or rice vinegar for a touch of sweetness. However, keep in mind that each type will impart its own flavor, so choose one that complements your palate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).