1teaspoonpickling spice mixa blend of spices such as peppercorns, mustard seeds, bay leaves, coriander, celery seeds (you could also just use kosher salt)
4peeled and crushed garlic cloves
Instructions
Bring a large pot of salted water to a boil. Cut the Brussels sprouts in half, or quarters if they are large. Add the Brussels sprouts and cook for 5 minutes until bright green and slightly tender when pierced with a sharp knife. Drain and rinse with cold water.
Place half of the Brussels sprouts in a large glass container and sprinkle over half of the pickling mix and add 2 of the garlic cloves. Add the rest of the Brussels sprouts and top with the remainder of the pickling mix and the last 2 garlic cloves.
Bring 1 cup water, the vinegar, honey and 1/2 teaspoon salt to a boil in a small pot. Pour the mixture into the jar over the Brussels sprouts until it covers them. Cool to room temperature and seal the jar. Refrigerate for at least 2 and up to 10 days.
Notes
How Long to Pickle Brussels Sprouts
This pretty jar of pickled Brussels sprouts is actually a double batch, made in a quart jar. After 2 days they were delicately pickled and ready to eat, and after 10 they were fantastic. These are a refrigerator pickle, not a pressure sealed one, which means they won’t last forever. I think around 14 days Is probably their final shelf life, though I tend to push the envelope. And because next time I make these I will probably make them in an even bigger batch.