Pickled Brussels Sprout Halves

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:

The Very Best Bacon Jam

Rosy Radish Relish

Hatch Chile Cheddar Cheese

Cotija Cheese Recipe

Candied Jalapeños (Cowboy Candy)

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