Don’t let the name scare you off—Pickled Swamp Boogers are a tangy, crunchy, and flavor-packed treat that pickle lovers won’t be able to resist. These garlicky, dill-infused Brussels sprouts deliver a bold punch of acidity balanced with subtle sweetness and a gentle kick of spice.
Brussels sprouts are the perfect vegetable for pickling. Their firm texture holds up beautifully in brine, allowing them to stay crisp while soaking in all the bold flavors. A quick blanch softens them just enough, ensuring they absorb the pickling liquid without becoming mushy.
The brine itself is simple but powerful. White vinegar provides sharp tang, while garlic and dill bring that classic pickle aroma. Mustard seeds and peppercorns add depth, and a touch of red pepper flakes introduces just enough heat to keep things interesting.
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These pickled bites are incredibly versatile. Serve them as a snack, add them to charcuterie boards, or chop them into salads for a punchy, acidic contrast. The longer they sit, the better they taste, making them a perfect make-ahead addition to your fridge.
Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
- 2 cups Brussels sprouts, trimmed and halved
- 2 cloves garlic, smashed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- Fresh dill sprigs
Instructions:
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