Deliciously tangy pickled Brussels sprouts are a tantalizing treat flavored with a perfect balance of vinegar, herbs, and seasonings.
This easy recipe is perfect for water bath canning, or they can be made as refrigerator pickles instead. Pickled Brussels sprouts are great to enjoy as a healthy snack, spicy Bloody Mary garnish, or they make a wonderful addition to any relish tray or charcuterie board.
Ingredients and Substitutions
- Raw Brussels sprouts
- White vinegar
- Pickling salt - Kosher salt can be substituted, but add a pinch extra.
- White sugar - This can be omitted if desired, but it does smooth out the flavor.
- Crushed red pepper flakes - Leave this out if you don't want any heat.
- Mustard seeds
- Whole black peppercorns
- Coriander seeds
- Bay leaves
- Garlic cloves
- Pint jars - You can use quart jars if you prefer.
How to make them
To make this pickled Brussels sprouts recipe begin by preparing the brine. Combine vinegar, water, sugar, and salt in a large saucepan and bring to a boil over high heat. Let the pickling liquid cook for at least five minutes, or until all of the sugar and salt has dissolved into the brine.
Divide the herbs and seasonings equally between two pint jars, then fill each jar with the cleaned and halved Brussels sprouts. Pour the hot brine into each canning jar, leaving a half inch of headspace below the rim.
Seal the glass jars with lids and place in a water bath canner filled with boiling water for ten minutes. Then remove from the hot water and let rest on the counter until you hear the seal pop.
Tip: This is done easiest by using a canning jar lifter.
Store the pickled Brussels sprouts for at least two weeks in a cool dark place before eating. Refrigerate after opening.
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Pickled Brussels Sprouts
- 1 pound Brussels sprouts (washed)
- 2 cups distilled white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 2 tablespoons sugar
- 1 teaspoon crushed red pepper flakes (divided)
- 1 teaspoon mustard seeds (divided)
- 1 teaspoon whole black peppercorns (divided)
- ¼ teaspoon coriander seeds (divided)
- 2 bay leaves (divided)
- 2 cloves garlic (divided)
- Add vinegar, water, sugar, and salt to a large saucepan set over high heat and bring to a simmer on the stovetop. Cook for 5 minutes, or until the sugar and salt have completely dissolved, then remove from heat.
- While the brine simmers, divide the red pepper flakes, mustard seeds, black peppercorns, coriander, bay leaves, and garlic cloves between two pint jars.
- Slice the Brussels sprouts in half and add them to the pint jars, removing any dirty or loose outer leaves. Small Brussels sprouts can be left whole.
- Fill the pint jars with Brussels sprouts, then pour in the hot brine until it reaches ½ inch from the rim. The Brussels sprouts will soak up some pickling brine, so you may need to top it off again after a few minutes. Wipe rims clean, then seal with jar lids.
- Fill a large pot or water bath canner with enough water to cover the jars and bring to a boil. Gently set the canning jars into the pot of boiling water. Process jars for ten minutes.
- Remove the jars from the boiling water and set them on the counter to cool. After a few minutes, you should hear the jar lids make a popping sound as they seal. Store the jarred Brussels sprouts in your pantry for at least two weeks, then enjoy, and refrigerate after opening.