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You may think pickled Brussels sprouts sound crazy, because they are; crazy good, that is. Tangy, crisp-tender, thinly sliced Brussels sprouts with a hint of toasted sesame flavor are snack-worthy, but also delicious on salads!
Pickled Brussel Sprouts
Did you know Brussels sprouts are named for Brussels, Belgium where they were first widely cultivated? It’s true! That’s why it’s Brussels and not brussel.
The truth is, I’d never thought of pickling Brussels sprouts until the other day when I was pickling broccoli stems. Yes, I did pickle broccoli, and yes, it was incredible.
So incredible, in fact, that when I had leftover Brussels sprouts after making this Shaved Brussels Sprouts Salad with Warm Bacon Dressing, I couldn’t resist pickling the remaining sprouts. I’m happy to tell you that as it turns out, pickled sprouts are fantastic.
Pickled Brussel Sprout Recipe
To make these quick pickled sprouts, you’ll need the following ingredients:
- fresh Brussels sprouts
- sugar
- rice wine vinegar
- lime juice
- sesame oil
- garlic
It is important to start this recipe with fresh -not frozen- Brussels sprouts. Frozen Brussels sprouts just don’t have the structural integrity to hold up to pickling. Frozen sprouts would yield floppy pickles, and that’s just sad.
Use a sharp knife to slice the Brussels sprouts very thinly. Divide the sliced Brussels sprouts between (2) 16-ounce jars.
In a small stainless saucepan, combine the sugar, vinegar, lime juice, sesame oil, and garlic. Bring to a boil over medium heat. Stir until the sugar completely dissolves, about 2 minutes.
Pour over the Brussels sprouts, then set aside to cool. Cover and refrigerate for at least 1 hour. The Brussels sprouts will keep nicely in the refrigerator for up to 1 week.
Oh, Brussels sprouts, how I love you. Should I count the ways? Smashed Brussels Sprouts are like the candy of the vegetable world in their irresistible balsamic glaze.
And Cajun Brussels Sprouts are a crispy, flavorful snack or side dish that can be made in the oven or air fryer. Air Fryer Brussels Sprouts make quick work of delivering a sprouts recipe that is hard to stop eating.
For more options including basics like How To Roast Brussels Sprouts, be sure to scroll through my Brussels Sprouts recipe archives.
Pickled Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts trimmed and very thinly sliced
- 1 cup sugar
- 1⅓ cups rice wine vinegar
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 2 tablespoons minced garlic
Instructions
- Use a sharp knife to slice the Brussels sprouts very thinly. Divide the sliced Brussels sprouts between (2) 16-ounce jars.
- In a small stainless saucepan, combine the sugar, vinegar, lime juice, sesame oil, and garlic. Bring to a boil over medium heat. Stir until the sugar completely dissolves, about 2 minutes.
- Pour over the Brussels sprouts, then set aside to cool. Cover and refrigerate for at least 1 hour. The Brussels sprouts will keep nicely in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
