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Instructions:
- Bring a pot of salted water to a boil. Add the Brussels sprouts and blanch for 3–4 minutes until slightly tender but still firm. Drain and allow them to cool.
- In a saucepan, combine the vinegar, water, salt, sugar, smashed garlic, mustard seeds, red pepper flakes, peppercorns, and celery seeds. Bring the mixture to a gentle boil while stirring until the salt and sugar dissolve completely.
- Pack the blanched Brussels sprouts tightly into a clean glass jar. Add the sliced fresh chili if you want additional heat.
- Carefully pour the hot brine over the Brussels sprouts, making sure they are completely submerged.
- Allow the jar to cool to room temperature. Once cooled, seal the jar and refrigerate for at least 24–48 hours before serving.
Variations
- Garlic Lover’s Version: Add an extra 2–3 cloves of garlic to intensify the savory flavor.
- Extra Spicy: Increase the red pepper flakes or add sliced jalapeños or serrano peppers.
- Sweet and Tangy: Add an additional tablespoon of sugar for a slightly sweeter pickle profile.
- Herb Infused: Include fresh dill sprigs or bay leaves for a more traditional pickled vegetable flavor.
Tips
- Choose small to medium Brussels sprouts for the best texture and even pickling.
- Make sure the sprouts remain fully submerged in the brine to ensure proper flavor development.
- Allow at least 24 hours for pickling, but a full week in the refrigerator will produce a deeper, more robust flavor.
- Always use a clean glass jar with a tight-fitting lid to maintain freshness and prevent contamination.
