
Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
3 hrs 20 mins
Cal/Serv:
37
Pickle lovers! These briny Brussels are your new best friend. Chop them and add them to salads (they'd be great in potato salad), put them on your charcuterie board, or snack on them straight-up!
Made them? Let us know how it went in the comment section below!
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Ingredients
Kosher salt
- 1 lb.
Brussels sprouts, trimmed and halved
- 2
large sprigs fresh dill
- 1
small clove garlic, thinly sliced
- 1 cup
water
- 1 cup
white vinegar
- 1 tsp.
black peppercorns
- 1 Tbsp.
yellow mustard seeds
- 1/2 tsp.
crushed red pepper flakes
- 2 tsp.
Kosher salt
- 1 tsp.
granulated sugar
Directions
- Step 1In a large pot of boiling, salted water, cook Brussels sprouts until tender, about 3 minutes. Drain Brussels and rinse under cold water to cool.
- Step 2Pack into two (16-oz.) glass jars along with dill and garlic.
- Step 3Return saucepan to medium heat and add in water, vinegar, peppercorns, mustard seeds, red pepper flakes, salt, and sugar. Bring to a boil and simmer until salt dissolves.
- Step 4Carefully pour hot brine over Brussels sprouts. Let jars cool to room temperature.
- Step 5Seal jar, refrigerate, and let sit for at least 3 hours before serving.
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