Introduction

Pickled Brussels sprouts are a tangy, crunchy treat perfect for snacking or adding a zesty bite to your meals. This easy recipe uses a flavorful brine to preserve the sprouts, enhancing their natural nuttiness with garlic and spices.

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

Step 1: Clean jars and lids thoroughly with hot, soapy water. Place a rack in a large stockpot and fill with enough water to cover the jars by 1 to 2 inches. Heat over medium to keep jars submerged and hot until ready to fill.
Step 2: Trim the ends of the Brussels sprouts and discard any brown outer leaves to ensure freshness and crisp texture.
Step 3: Bring a large pot of water to a boil. Blanch the Brussels sprouts for 3 minutes, then immediately transfer them to an ice water bath. Chill for 15 minutes to stop cooking and preserve crunch.
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 flavors.
Step 5: Evenly distribute the seasonings into each hot jar. Pack the blanched Brussels sprouts into jars, leaving ¼-inch headspace. Pour the hot brine over the sprouts, covering completely. Remove air bubbles with a non-metallic spatula, wipe rims clean, and seal jars with lids and screw rings until fingertip-tight.
Step 6: Using jar tongs, carefully place sealed jars into the boiling water bath. Ensure jars are covered by at least 1 inch of water. Boil for 25 minutes, adjusting for altitude if necessary.
Step 7: Remove jars with tongs and place on a towel or rack to cool completely. Listen for the ‘pop’ sound indicating proper seal.
Step 8: Store jars in a cool, dark place for at least 24 hours before consuming, or refrigerate. Serve cold and crisp. Once opened, keep refrigerated and consume within a month.

Tips & Variations

For extra flavor, add fresh dill sprigs or mustard seeds to the jars before filling.
If you prefer a milder spice, reduce red pepper flakes or omit completely.
Use distilled white vinegar for the brightest, cleanest flavor.

Storage

Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within one month for best quality. Refrigerated pickled Brussels sprouts stay crisp and tangy when served cold.

How to Serve

Two glass jars with silver lids are filled with green Brussels sprouts, some cut in halves showing light green inside, and some whole, mixed with yellow mustard seeds and black peppercorns in clear liquid. Each jar has one whole Brussels sprout placed on top of the lid. Around the jars, several loose Brussels sprouts are scattered on a dark surface with a soft, wrinkled gray cloth in the background and a plain dark wall behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long do pickled Brussels sprouts last?

When properly canned and sealed, they can last up to a year stored in a cool, dark place. After opening, refrigerate and eat within one month for the best taste and texture.

Can I use regular salt instead of kosher salt?

Yes, but use less regular table salt since kosher salt is less dense. Adjust the amount accordingly to avoid over-salting the brine.