Print

Pickled Brussels Sprouts Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/pickled-brussels-sprouts-recipe/