Pickled Brussels Sprouts are a great way to use up an abundance of sprouts, made quickly and easily with all of your favorite pickle flavor!
How do you Cook Brussels sprouts?
There really isn’t a right or wrong way to eat Brussels sprouts – some people like them roasted, while others may enjoy them fermented (as the case with this relish).
When it comes to making these pickles, however… sprouts are best par-blanched. Boil them in water for a mere 3 minutes, then dunk them in an ice bath. Is that required? No – but I have found that the par-blanching makes them soak up the pickling brine a little bit better, giving them more pronounced flavor.
How do you prep Brussels sprouts?
Before making these pickled Brussels sprouts halves, you’ll want to do a little prep work with them. . I give mine a quick rinse in a colander. Then, I peel back the outer layer that might be yucky looking.
Typically, when I buy sprouts, they are already cleaned and bagged. But if you are using homegrown sprouts, then you’ll want to ensure you get all the dirt out that’s hiding under the crevices of the leaves.
When I think of Brussels sprouts, I love to eat mine roasted in the convection oven. Keto Brussels sprouts have been my go-to recipe now for what seems like forever…
However, my kids absolutely devour fermented Brussels sprouts relish. To each their own – right?
Pickled Brussels Sprout Halves
These pickled Brussels sprouts halves are so easy to throw together… even better, they are perfect on a cheeseboard. Dress up your favorite cheeseboard with these halves, alongside:
And don’t forget these Sourdough Crackers
Tips for making the best Pickled Brussels sprouts:
You’ll want to wash and trim the sprouts. I like to trim 1/4″ of the bottom of the core or part where the sprout was attached to the stalk.
- If the sprout is large (more than 1/2″ in diameter), cut your sprout in halves or quarters.
- Par-blanch the sprouts for 3 minutes in boiling water, then dunk in an ice bath, prior to pickling. It’ll help absorb the brine better.
- Don’t want to can? That’s ok too! You can “quick pickle” — skip the water bath and store in the refrigerator. Consume within 2-3 weeks.
- Layer the sprouts in the glass jar with your spices, and feel free to add additional items per your own preference (ie – chunks of jalapeño peppers, habanero peppers, maybe even a sliced red bell pepper).
- After you fill the jars with your brine, take a chopstick or a knife and jostle the sprouts a bit – you’ll want to get the air bubbles out.
- Allow the jars to cool before refrigerating. Then, refrigerate for 24 hours before consuming – let those flavors come together!
If you love this recipe, please write a 5-star review in the comment section below or on Pinterest with the “tried it” button. I’d love to hear how these sprouts turned out for you
Pickled Brussel Sprout Halves
- 1 lb Brussels Sprouts
- 1 C water
- 1.5 C apple cider vinegar
- 1 Tbsp pickling salt
- 1 Tbsp granulated sugar
- 20 peppercorns 10 for each of 2 jars
- 2 cloves garlic
- 2 bay leaves
- 1/4 tsp crushed red pepper
- 1/4 tsp yellow mustard seeds split between each of 2 jars
- Trim the sprouts, and slice the base off (it's usually very "knobby"). Cut the sprouts in half and set aside.
- Heat a pot of water to boiling on the stove. Par-beach the sprouts - dump them in the pot for 3 minutes. Then plunge in an ice bath. Drain.
- Divide the peppercorns mustard seeds, garlic cloves, bay leaves and crushed pepper between two pint jars.,
- Pack the sprouts in each jar evenly.
- In the same saucepan that you par-blanched the sprouts, combine the vinegar, water, salt and sugar and bring to a boil. Turn off the heat. Divide the brine between the two jars. Use a wooden chopstick to remove the air bubbles.
- Wipe the rims. Apply the lids and rings. If desired, process in a hot water bath for 10 minutes (timer starts once the water begins to boil; water must cover jars by at least 1" or more).
- When time is up, remove jars from canner. Allow to cool on a folded towel.