Quick Pickled Brussels Sprouts with Jalapeno are the perfect accompaniment to anything you’re serving this holiday season! They’ll make a great gift for the Brussels sprout-obsessed (raises hand) or are the perfect accompaniment to a spicy Bloody Mary, roasted meats, sandwich or meat and cheese tray.
Meet the Brussels sprouts that didn’t make it to our Thanksgiving table. The plan was to roast them, however, because I have one oven, I couldn’t get them done. The kids and grandkids are picky eaters so chances were I would be the only eating them anyway.
I went through our refrigerator the other day to clean up and clean out the rest of the Thanksgiving leftovers and found the forgotten Brussels sprouts.
I’ve been itching to make pickled Brussels sprouts because they’re not easily found in the South!
First, I LOVE pickled anything. This is probably too much information, but I can pretty much eat a jar of dill pickles in one sitting–two sittings tops. I guess it’s my Polish heritage. Everything, including fish was pickled a long time ago to preserve it because of the lack of refrigeration.
When Brussels sprouts sit, they tend to develop a more intense “cabbagey” flavor. While they would have probably been fine roasted, I didn’t have the heart to throw them away so decided to pickle them.
Good decision on my part!
These are super quick and easy! They’re refrigerated so no water bath or canning knowledge is necessary.
Simply trim, cut in half, then blanch is heavily salted water. (If you like Brussels sprouts softer, cook them longer.) Place the Brussels sprouts, jalapeno and garlic in a clean (sterilized if possible) jar. Make the brine, and carefully pour it over the sprouts.
Cool, then place in the refrigerator and let them sit for five days before enjoying. That’s it!
I will share a crazy delicious Bloody Mary mix with you soon! These Quick Pickled Brussels Sprouts with Jalapeno will be perfect with it!
Here are two more crazy good Brussels sprouts recipes!
20 minPrep Time
5 minCook Time
25 minTotal Time
Salt for cooking water plus more for brine
2 pounds Brussels sprouts, trimmed and halved
3 cups water
1 cup white vinegar
2 tablespoons black peppercorns
1 tablespoon yellow mustard seeds
1-2 teaspoons sugar, optional
3 jalapeno peppers, sliced
6 cloves garlic, smashed
3 bay leaves
Prepare an ice bath. Bring a pot of salted water to a boil. Add the Brussels sprouts and cook 2 minutes. Transfer to the ice bath to cool.
Combine water, vinegar, peppercorns, mustard seeds and 2-3 tablespoons salt in a saucepan. Bring to a boil and simmer until the salt dissolves. Taste the brine and if desired, add a small amount of sugar.
Drain Brussels sprouts and place in a tall, clean jar. Add the jalapeno, garlic and bay leaves. Carefully pour the hot brine over the Brussels sprouts. (You may have some brine leftover.
Cool to room temperature. Cover and place in the refrigerator 5 days before serving. Store refrigerated up to a month.