Description

Yield: Approximately one quart, with additional container space as needed
Servings: About 8 small side portions
Prep time: 15 minutes
Cook time: Approximately 10 minutes, including brine heating
Chill time: 24–72 hours
Minimum total time: About 24 hours 25 minutes
Method: Refrigerator pickling

Ingredients

Scale

For the Brussels Sprouts

1 pound fresh Brussels sprouts
5 garlic cloves, peeled and lightly crushed
3 sprigs fresh dill, rinsed
1 teaspoon dill seeds, optional
1 teaspoon mustard seeds
1/2 teaspoon whole black peppercorns
1/2 to 1 teaspoon crushed red pepper flakes
1 small fresh jalapeño, thinly sliced, optional
1 bay leaf, optional

For the Brine

1 cup distilled white vinegar labeled 5% acidity
1 cup water
1 tablespoon kosher salt, with brand considerations below
1 teaspoon granulated sugar, optional

Have one clean, heat-safe quart jar or two pint jars ready, plus an extra small container if needed. A pound of sprouts and the full batch of brine may not fit into a single quart jar, depending on sprout size and packing. Do not force everything into an overcrowded container.

Instructions

Wash and trim 1 pound Brussels sprouts. Halve larger sprouts lengthwise.
Blanch for about 3–4 minutes, checking small halves earlier. Ice-cool immediately and drain thoroughly.
Pack clean heat-safe containers with the sprouts, 5 crushed garlic cloves, 3 dill sprigs, 1 teaspoon mustard seeds, 1/2 teaspoon peppercorns, and 1/2–1 teaspoon pepper flakes. Add optional dill seeds, jalapeño, and bay leaf.
Heat 1 cup 5%-acidity white vinegar, 1 cup water, 1 tablespoon kosher salt, and optional 1 teaspoon sugar until dissolved and gently simmering.
Pour warm brine over the sprouts, covering completely and leaving about 1/2 inch headspace.
Cover appropriately and refrigerate promptly in suitable containers. Keep at 40°F or below.
Chill at least 24 hours, preferably 2–3 days. Serve cold using clean utensils.

Storage: Use within two weeks as a best-quality target for this untested variation. Keep refrigerated; do not can or store in the pantry.

Nutrition: Approximately 25–40 calories per small serving is a rough estimate, assuming about eight servings of drained vegetables. Actual calories and sodium depend on portion size, salt brand, and brine consumed. This is not a verified nutrition calculation.