Go Back
Print

Refrigerator Brussels Sprout Pickles

Easy, zippy Brussels sprout pickles--no canning required!
Prep Time 10 minutes
Author Cheating Vegan

Ingredients

  • 12 to 16 ounces Brussels sprouts
  • 20 whole black peppercorns
  • 1/4 teaspoon yellow mustard seeds
  • 2 garlic cloves
  • 2 bay leaves preferably fresh but dried is OK
  • 1 tablespoon chopped fresh dill
  • 1 1/2 cups cider vinegar
  • 1 cup water
  • 1 tablespoon kosher salt do not use table salt

Instructions

  1. Cut the Brussels sprouts in half lengthwise through the core and put them in a big Mason jar or plastic quart container (you could also divide the ingredients between two jars). Add the peppercorns, mustard seeds, garlic, bay leaves, and dill.
  2. In a small saucepan, bring the vinegar, water, and salt to a boil and simmer until the salt dissolves. Pour the mixture over the Brussels sprouts. Let cool to room temperature, then seal the jar or container and transfer to the refrigerator.
  3. Allow the pickles to brine for at least two days before eating. The pickles will last for at least a few weeks in the fridge.