Best 3 Zesty Pickled Brussels Sprouts Recipes

Are you searching for a delightful and tangy side dish that will add a burst of flavor to your meals? Look no further than these Zesty Pickled Brussels Sprouts! These delectable pickled sprouts are bursting with bold flavors, offering a perfect blend of sweet, sour, and savory notes. Made with fresh Brussels sprouts, these pickles are incredibly easy to make and can be enjoyed as a delightful snack or as an accompaniment to your favorite dishes. With a combination of vinegar, sugar, and aromatic spices, these pickled Brussels sprouts will surely become a staple in your kitchen.

This article features two exciting recipes for Zesty Pickled Brussels Sprouts: the classic and the spicy version. The classic recipe offers a traditional pickling experience, while the spicy version adds a kick of heat with the addition of chili flakes. Both recipes provide step-by-step instructions, ensuring that even beginners can achieve perfect results. Whether you prefer a milder or a spicier flavor profile, these recipes have got you covered. Get ready to tantalize your taste buds with these vibrant and delectable Zesty Pickled Brussels Sprouts!

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED BRUSSEL SPROUTS

Pickled Brussel Sprouts image

Easy and delicious Pickled Brussel Sprouts

Provided by Hilda Sterner

Categories Appetizers

Time 25m

Number Of Ingredients 9

Ingredients

10 Brussel sprouts
2 cloves garlic ((sliced))
1 medium jalapeno pepper ((sliced or quartered))
1 tbsp sea salt
1 tsp sugar
¼ tsp dill weed
¼ tsp dried thyme
2 cups boiling water
½ cup apple cider vinegar

Steps:

Begin by washing the Brussel sprouts and removing discolored leaves and trimming the stem. Cut the Brussel sprouts in half, or leave them whole if they're tiny.
Slice the garlic cloves and add them to a bowl, along with the Brussel sprouts, and jalapeno pepper. Sprinkle them with dried dill weed and thyme.
Stir the salt and sugar into two cups of boiling water until dissolved. Pour over the Brussel sprouts and set a timer to 5 minutes.
When the time has elapsed, transfer the Brussel sprouts, garlic, and jalapeno pepper to a 16 oz jar. Fill the jar halfway with the salty liquid/brine. Strain the remaining liquid using a fine-mesh strainer. Discard the extra liquid and add the strained herbs into the Brussel sprout jar.
Add enough cider vinegar to the jar to fully submerge the Brussel sprouts. Seal the jar and shake to distribute the herbs and vinegar. Allow the Brussel sprouts to pickle for a week before eating.

Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Sodium 161 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 Brussel Sprouts

PICKLED BRUSSELS SPROUTS

Pickled Brussels Sprouts image

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! -Heather King, Frostburg, Maryland

Provided by Taste of Home

Time 40m

Yield 6 pints.

Number Of Ingredients 11

Ingredients

3 pounds fresh Brussels sprouts, trimmed and halved (about 12 cups)
6 garlic cloves, halved
2 teaspoons crushed red pepper flakes
2-1/2 cups water
2-1/2 cups white vinegar
1 medium onion, thinly sliced
1 medium sweet red pepper, finely chopped
1/2 cup sugar
3 tablespoons canning salt
1 tablespoon celery seed
1 tablespoon whole peppercorns

Steps:

Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars., In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

BRUSSELS SPROUTS WITH PICKLED SHALLOTS AND LABNEH

Brussels Sprouts With Pickled Shallots and Labneh image

Pickled onions and labneh lend brightness to this brussels sprouts dish that's full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. If you can't find either, use the same amount of maple syrup or honey. Some of the fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.

Provided by Nik Sharma

Categories vegetables, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 large shallot, peeled and sliced into rings
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper
1 cup labneh
1 garlic clove, peeled and grated
1/2 teaspoon black pepper
Fine sea salt
2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Steps:

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.
Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.
As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.
Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

Tips:

Choose firm and vibrant brussels sprouts. Avoid any sprouts that show signs of bruising or wilting.
Use a non-reactive container. Glass or ceramic containers are ideal for pickling, as they won't react with the vinegar and spices.
Make sure the sprouts are completely submerged in the pickling liquid. This will ensure that they pickle evenly.
Let the sprouts pickle for at least 24 hours before eating. This will give them time to absorb the flavors of the pickling liquid.
Store the pickled sprouts in the refrigerator for up to 2 weeks. They will continue to develop in flavor over time.

Conclusion:

Pickled brussels sprouts are a delicious and versatile side dish that can be enjoyed all year round. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet, sour, or spicy, there is a pickled brussels sprouts recipe out there for you. So next time you are looking for a healthy and flavorful side dish, give pickled brussels sprouts a try.