Description
Prep time: About 15 minutes
Cooking: Approximately 10–15 minutes
Flavor rest: 24–48 hours refrigerated
Servings: About 6
Ingredients
Scale
- 1 pound fresh Brussels sprouts
- 1 1/2 cups white vinegar, 5% acidity
- 1 1/2 cups water
- 3 garlic cloves, lightly crushed
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes, optional
- 2 bay leaves
- 1/2 teaspoon dried dill, optional
- Optional: 1/2 teaspoon coriander seeds, 1/4 teaspoon celery seeds, a few jalapeño slices, or fresh dill
Instructions
- Wash sprouts, trim dry stem ends, and remove damaged leaves. Halve larger sprouts for a consistent size.
- Blanch in boiling water for about 3–5 minutes, checking early, until slightly softened but firm. Transfer immediately to ice water, then drain thoroughly.
- Combine vinegar, measured water, salt, sugar, garlic, and dry spices in a nonreactive saucepan. Bring to a boil, reduce heat, and simmer gently 2–3 minutes.
- Pack sprouts into clean heat-safe containers. Add optional fresh dill or jalapeño. Pour brine over to cover, distributing garlic and spices. Do not top up with plain water.
- Cool briefly and refrigerate promptly at 40°F or below. Label the preparation date.
- Rest 24–48 hours, then serve chilled with clean utensils. Remove bay leaves from serving portions.
Storage: Use within 3–4 days of preparation, including marinating time. Do not wait 3–5 days before beginning to eat the batch. This is an untested refrigerator recipe, not a shelf-stable preserve. Freezing is not recommended for texture.