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Quick Pickled Brussels Sprouts go equally well with a meat and cheese board, accompanying a sandwich, or with a Bloody Mary!  Plus, as an added bonus, they are a conversation piece because they are something people don’t usually find at the grocery store. People will say, “Where did you get those?” and you can reply, “I made them myself!”

Quick Pickled Brussels Sprouts

10 trimmed and halved Brussels sprouts (Cut in half through core so leaves don’t fall off!)

Pickling Spices and Brine
10 black peppercorns
1/2 teaspoon pickling spice (remove cloves)
Pinch of crushed red pepper flakes
1 teaspoon minced garlic
3/4 cup water
1/4 cup white vinegar
1/2 teaspoon granulated sugar
1 teaspoon kosher salt

Cover Brussels sprouts with water in a medium saucepan. Bring water to a boil, set timer and cook 5 minutes. Brussels sprouts will change colors. Drain, rinse under cold water, then drain again. Set aside.

While Brussels sprouts are cooking, place two, pint mason jars with lids on counter. Remove lids. Divide peppercorns, pickling spice, red pepper flakes and garlic evenly between jars. After Brussels sprouts have cooked, been rinsed, and drained; place sprouts in jars.

Bring water, vinegar, sugar and salt to a boil in a small saucepan. Stir until salt and sugar dissolve. Remove from heat. Pour mixture over brussels sprouts in jars. Seal jars with lids and refrigerate 4 days before eating. Quick Pickled Brussels Sprouts will keep 1 month in refrigerator. Makes 2 pints. Tip: Personalize the recipe by adding fresh dill and/or additional garlic. Enjoy!

Published in The News and Neighbor on February 5, 2020.