Optional:sliced radish, bell pepper, carrots, or other vegetable
Prepare the brussels sprouts: Bring a medium pot of salted water to a boil. While the water is boiling, prepare an ice bath by filling a large mixing bowl with water and ice. When the water is boiling, add the brussels sprouts halves and cook about 3-4 minutes, enough to slightly soften the sprouts and bring out their green color but not actually cook. Remove the sprouts and add directly into the ice bath to slow their cooking, about 5 minutes. Then strain and set aside.
Prep the pickling jar: When the sprouts are done cooling, add them to a large jar with a wide mouth with the herbs, mustard, garlic cloves, and red pepper flakes.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour the brine into the jar until the liquid completely submerges the brussels sprouts. Let the jar cool uncovered for 20-30 minutes.
Pickling instructions: Once cooled, put the jar into the refrigerator and let the sprouts pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled brussels sprouts are good up to one month in the refrigerator.
Vinegar: We like white wine vinegar and plain white vinegar for brussels sprouts, but red wine vinegar and apple cider vinegar work as well.
Recommended jar: Choose a large and wide jar so the florets fit within the jar with about 1/2 - 1 inch space (2-3 cm) below the lid.
Other recommended tools: small saucepan, cutting board, knife set
Prep ahead and storage: Refrigerator pickled brussels sprouts should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.
Nutrition notes: The nutrition information includes the full amount of sugar and sodium added to the brine. However, not all of the salt and sugar will be absorbed by the brussel sprouts so actual sodium and sugar amounts are much less.