Swamp Fire Pickled Brussels Sprouts

Ouadie Rhabbouron

Instructions

  1. Prep the sprouts
    Wash Brussels sprouts, trim the ends, and cut large ones in half.

  2. Blanch (optional but recommended)
    Boil sprouts for 2 minutes, then transfer to ice water. This keeps them crisp and bright green.

  3. Make the brine
    In a saucepan combine:

    • vinegar

    • water

    • salt

    • sugar

    Bring to a gentle boil and stir until dissolved.

  4. Pack the jar
    In a clean mason jar add:

    • garlic

    • jalapeños

    • mustard seeds

    • peppercorns

    • dill

    • coriander

    • chili flakes

    Then tightly pack the Brussels sprouts.

  5. Pour the brine
    Pour the hot brine over everything until fully covered.

  6. Cool & refrigerate
    Let the jar cool, seal it, and refrigerate for 24–48 hours before eating (best flavor after 3–5 days).

🔥 Tips

  • Add habanero or ghost pepper if you want extreme heat.

  • Great with burgers, sandwiches, BBQ, or cocktails like Bloody Marys.

  • Keeps 3–4 weeks in the fridge.

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