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Pickled Brussels Sprouts Recipe

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★★★★★

4.7 from 120 reviews

This recipe for Pickled Brussels Sprouts offers a tangy and flavorful way to preserve and enjoy this nutritious vegetable. The Brussels sprouts are blanched to maintain crunch and then soaked in a savory, spiced vinegar brine before being safely canned in a water bath. Perfect as a crunchy, zesty snack or a unique addition to salads and charcuterie boards.

Ingredients

Scale

Main Ingredients

  • 4 lbs Brussels sprouts
  • 5 cups white vinegar
  • 5 cups water
  • ½ cup kosher salt (or pickling salt)
  • ½ cup sugar

Seasonings

  • 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. In a large stockpot, place a rack and fill with enough water to cover the jars by 1 to 2 inches. Heat on the stovetop over medium heat and keep jars submerged and hot until ready to fill.
  2. Prep Brussels sprouts: Trim the ends of the Brussels sprouts and discard any brown outer leaves to ensure freshness and better texture.
  3. Blanch the sprouts: 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. Make the brine: In a large saucepan, combine vinegar, water, kosher salt, sugar, smashed garlic, pickling spice, dill, and red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to meld the flavors.
  5. Fill jars: 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 them completely. Remove any trapped air bubbles with a non-metallic spatula, wipe rims clean with a damp paper towel, then seal jars with lids and screw rings on until fingertip-tight.
  6. Process jars in water bath: 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 to ensure safe preservation.
  7. Cool and store: Remove jars with tongs and place them on a towel or rack to cool completely. Listen for the ‘pop’ sound indicating the jars have sealed properly. Store in a cool, dark place for at least 24 hours before consuming or refrigerate. Best served cold and crisp. Once opened, keep refrigerated and consume within a month.

Notes

  • Use fresh, firm Brussels sprouts for the best texture in pickling.
  • Adjust the number of garlic cloves and red pepper flakes according to your spice preference.
  • Ensure jars are sterilized and kept hot before filling to avoid contamination.
  • Blanching stops enzyme actions that degrade the sprouts and helps maintain crispness.
  • The water bath processing time is essential for safe shelf storage; do not skip this step if you plan to store at room temperature.
  • If you prefer a less salty brine, adjust salt quantity carefully but maintain enough for preservation.
  • Refrigerate after opening and consume within one month for optimal flavor and safety.

Keywords: pickled Brussels sprouts, pickling recipe, homemade pickles, fermented vegetables, vegetable preservation

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