Pickled Brussels Sprouts Recipe

It’s no secret brussels sprouts are packed with health-building nutrition, making them one of the superstars of the cruciferous vegetable family along with broccoli, cauliflower and cabbage.

For example: brussels sprouts are loaded with vitamins K and C, provide a solid amount of vitamin A and have a surprising amount of protein for a vegetable. They also contain plenty of gut-friendly fiber and several important minerals like folate, manganese and potassium.

What takes brussels sprouts to the next level is their sulforaphane content. Why? Because sulforaphane is a sulfur-rich compound that effectively neutralizes toxins and calms inflammation in the body.

Because of their outstanding nutrition profile of vitamins, minerals, fiber, antioxidants and healing plant chemicals (known as phytochemicals)…brussels sprouts provide loads of health benefits:

  • Protect against cancer.
  • Strengthen bones.
  • Boost the immune system.
  • Prevent heart disease.
  • Improve digestive health.
  • Protect skin and eye health.
  • Support nerve function.
  • Help balance blood sugar.
  • Protect brain health.

WOW!!!

But what if you don’t love the taste of raw, steamed or roasted brussels sprouts? Or maybe you’d like a way to prepare a bunch of them at once to eat over a week or two?

This simple and delicious recipe for pickled brussels sprouts may be just what you’re looking for.

Let’s dig in!


THE RECIPE

PICKLED BRUSSELS SPROUTS

~ Fills a 32-Ounce Jar ~

Organic Ingredients:

  • 2 pounds of brussels sprouts
  • 3 cups of water
  • 1 cup of apple cider vinegar
  • 3 tablespoons of Himalayan pink salt
  • 2 tablespoons of black peppercorns
  • 1 tablespoon of yellow mustard seeds
  • 6 cloves of garlic, smashed
  • Optional for some heat and added flavor: 6 jalapeño peppers, sliced

Ninja Preparation:

  1. Steam the brussels sprouts until they are tender. (I use the “Steam” setting on my Instant Pot for 13 minutes.) Set them aside to cool.
  2. Add the water, vinegar, salt, peppercorns and mustard seed to a saucepan. Bring the mixture to a boil and then simmer until the salt dissolves.
  3. Place the steamed brussels sprouts, smashed garlic and jalapeño slices (if adding) to a large glass jar with at least a 32-ounce capacity (I use a 32-ounce mason jar). Or, you can divide them up between two 16-ounce jars.
  4. Once the brine in the saucepan is ready and still hot, pour it into the jar(s) all the way to the top and let sit until cooled to room temperature.
  5. Screw the lid tightly on the jar and put it in the fridge for 5 days for the brussels sprouts to fully pickle. Then ENJOY!

These pickled brussels sprouts will keep in the fridge for up to a month, though I doubt they’ll last that long.

Here’s a look at the delicious finished product:

These pickled brussels sprouts taste great as a snack on their own, mixed into salads, served on crackers or in any other dish you like to enjoy with pickles.

I like to eat the pickled garlic cloves and jalapeño slices from the jar as well. Plus, I reuse any leftover brine for flavor on salads, soups, etc. Nothing goes to waste!


Cheers to capitalizing on the health benefits of brussels sprouts with pickled deliciousness!

With love and gratitude,

Kandi


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