1 pound of brussels sprouts, halved
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
2 garlic cloves, peeled and slightly crushed
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional for a spicy kick)
Clean mason jars
Directions
1. Start by cleaning your brussels sprouts, trimming off the stems, and halving them.
2. In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar are dissolved.
3. Add the garlic cloves, mustard seeds, and red pepper flakes to the brussels sprouts in the mason jars.
4. Pour the hot vinegar mixture over the brussels sprouts, ensuring they are completely submerged in the pickling liquid.
5. Let the jars cool to room temperature before sealing them with lids.
6. Refrigerate the pickled brussels sprouts for at least 48 hours to allow the flavors to develop fully.
7. Enjoy your pickled brussels sprouts within a month for the best flavor and texture.
Variations & Tips
Pickling is all about personal taste, so feel free to tweak the spices according to your preference. For a sweeter pickling liquid, increase the sugar slightly. You could also add other spices like coriander seeds or a bay leaf for a different flavor profile. For those who like it extra spicy, double the amount of red pepper flakes or add a sliced jalapeño to the jars before pouring the pickling liquid.
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