Pickled Brussels Sprouts Recipe

Introduction

Pickled Brussels sprouts are a tangy and crunchy treat that brightens up any meal or snack time. This easy recipe preserves their natural flavor with a flavorful brine, perfect for adding zest to salads, sandwiches, or charcuterie boards.

Ingredients

• 4 lbs Brussels sprouts
• 5 cups white vinegar
• 5 cups water
• ½ cup kosher salt (or pickling salt)
• ½ cup sugar
• 2-4 cloves garlic, smashed
• 1 tsp pickling spice (or favorite seasoning salt)
• ½ tsp dill
• ¼ tsp red pepper flakes

Instructions

1. Step 1: Clean jars and lids thoroughly with hot soapy water. In a large stockpot, place a rack and fill with enough water to cover the jars by 1 to 2 inches. Heat over medium until jars stay hot and submerged, ready for filling.
2. Step 2: Trim the ends of the Brussels sprouts and discard any brown outer leaves to ensure freshness and better texture.
3. Step 3: Boil a large pot of water and blanch the Brussels sprouts for 3 minutes. Immediately transfer them to an ice water bath and chill for 15 minutes to stop cooking and preserve their crunch.
4. Step 4: In a large saucepan, combine vinegar, water, kosher salt, sugar, smashed garlic, pickling spice, dill, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 5 minutes to meld the flavors.
5. Step 5: Evenly distribute the seasonings into each hot jar. Pack the blanched Brussels sprouts into the jars, leaving ¼-inch headspace at the top. Pour the hot brine over the sprouts to cover completely. Remove air bubbles with a non-metallic spatula, wipe rims clean, then seal jars with lids and screw rings on fingertip-tight.
6. Step 6: Using jar tongs, carefully place the sealed jars into the boiling water bath, ensuring they are covered by at least 1 inch of water. Boil for 25 minutes, adjusting for altitude as needed.
7. Step 7: Remove jars with tongs and place them on a towel or rack to cool completely. Listen for the ‘pop’ sound indicating jars have sealed properly. Store in a cool, dark place for at least 24 hours before consuming or refrigerate.

Tips & Variations

• Use pickling spice blends that include mustard seed, coriander, or bay leaf for added depth of flavor.
• If you prefer less heat, reduce or omit the red pepper flakes.
• For a sweeter brine, increase sugar by a tablespoon or two to balance acidity.
• Try adding whole peppercorns or sliced fresh ginger for a unique twist.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and consume the pickled Brussels sprouts within one month. They are best enjoyed cold and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of kosher salt?

Yes, but reduce the amount by about half since table salt is finer and more concentrated than kosher salt.

Do I have to blanch the Brussels sprouts before pickling?

Blanching helps preserve the texture and bright color, but you can skip this step if you prefer a softer, more fermented taste over time.

Pickled Brussels Sprouts Recipe

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These Pickled Brussels Sprouts are a tangy and crunchy delight, perfect as a vibrant snack or a flavorful addition to salads and charcuterie boards. The sprouts are blanched to retain their crispness, then soaked in a zesty vinegar brine infused with garlic, dill, and a touch of heat from red pepper flakes, and finally preserved through water bath canning for long-lasting enjoyment.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: Makes approximately 6 quart-sized jars 1x
• Category: Pickling
• Method: Water Bath Canning
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pickled Brussels Sprouts Ingredients

• 4 lbs Brussels sprouts

Brine Ingredients

• 5 cups white vinegar
• 5 cups water
• ½ cup kosher salt (or pickling salt)
• ½ cup sugar
• 2–4 cloves garlic, smashed
• 1 tsp pickling spice (or favorite seasoning salt)
• ½ tsp dill
• ¼ tsp red pepper flakes

Instructions

1. Prepare the jars: Clean jars and lids thoroughly with hot soapy water to ensure they are sanitized. Place a rack in a large stockpot and fill with enough water to cover the jars by 1 to 2 inches. Heat over medium heat on the stovetop to keep the jars hot and sterilized until ready to fill.
2. Prep Brussels sprouts: Trim the ends off the Brussels sprouts and remove any brown or damaged outer leaves to enhance freshness and texture.
3. Blanch the sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch them for 3 minutes; this process softens them slightly while retaining their crunch. Immediately transfer the sprouts to an ice water bath to stop the cooking process and chill for 15 minutes.
4. Make the brine: In a large saucepan, combine white vinegar, water, kosher salt, sugar, smashed garlic cloves, pickling spice, dill, and red pepper flakes. Bring the mixture to a rolling boil, then reduce heat and simmer for 5 minutes to allow flavors to meld.
5. Fill jars: Evenly divide the smashed garlic, pickling spice, dill, and red pepper flakes into each hot jar. Pack the blanched Brussels sprouts tightly into the jars, leaving about ¼-inch headspace at the top. Pour the hot brine over the sprouts to cover them completely. Use a non-metallic spatula to remove any trapped air bubbles. Wipe rims of jars clean with a damp paper towel and seal with lids, tightening screw rings until fingertip-tight.
6. Process jars in water bath: Using jar tongs, carefully place the sealed jars into a boiling water bath, ensuring the jars are covered by at least 1 inch of water. Boil the jars for 25 minutes to safely preserve the contents. Adjust boiling time if you are at a higher altitude according to canning guidelines.
7. Cool and store: Remove jars with tongs and set them on a towel or cooling rack to cool completely. Listen for the ‘pop’ sound that confirms proper sealing. Store the jars in a cool, dark place for at least 24 hours before consuming to let flavors develop. Once opened, refrigerate and consume within one month. Serve cold and enjoy the crisp texture.

Notes

• Ensure jars and lids are sterilized to prevent spoilage.
• Blanching Brussels sprouts preserves their vibrant green color and crunch.
• Adjust red pepper flakes to control the level of heat to your preference.
• If not canning, store prepared Brussels sprouts in the refrigerator and consume within two weeks.
• Always check seals before consuming preserved jars to avoid spoilage.
• Use pickling spice tailored to your taste or substitute with your preferred seasoning salt.

Keywords: Pickled Brussels Sprouts, Pickling, Preserved Vegetables, Fermented Vegetables, Homemade Pickles, Brussels Sprouts Recipe, Water Bath Canning