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Traditional Quick-Pickled Brussels Sprouts

Photo: Greg Dupree; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas

Active time 15 mins
Total, including 4 days chilling time 96 hrs, 15 mins

Serves 4 (serving size: 1/4 cup)

Chefs all across the South are putting up jars of local produce, lining their larders and dining room shelves with interesting twists on pickles. You too can have a little jar of big Brussels sprout flavor for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary.


  • 10 Brussels sprouts, trimmed and halved
  • 3/4 cup water
  • 1/4 cup white vinegar
  • 1 teaspoon coarse kosher salt
  • 10 black peppercorns
  • 1/4 teaspoon yellow mustard seeds
  • 1 garlic clove, sliced
  • Pinch of crushed red pepper
  • 1 fresh bay leaf

How to Make It

  1. Cook Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes. Drain and rinse under cold running water. Bring 3/4 cup water, vinegar, and salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine peppercorns, mustard seeds, sliced garlic, crushed red pepper, and bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month.

    Easy Pickled Beets
    Photo: Becky Luigart-Stayner; Styling: Jan Gautro