An easy pickling recipe for pickled Brussels Sprouts that transforms Brussels Sprouts into crunchy and tangy sprouts covered in a flavorful brine rich in garlic and spices.
If you are finding Brussels Sprouts in your CSA bag each week or, at the local farmers market, don’t pass them up. These little round sprouts are wonderful when cooked up quickly in the Instant Pot, or even shredded into a simple salad.
They are even better when pickled. If you don’t particularly care for brussels sprouts, chances are, you will love pickled brussels sprouts because they are absolutely incredible. Then again, what isn’t good when pickled?
Easy Pickled Brussels Sprouts
Pickling is one of my favorite ways to use up too much of any one thing – whether it be onions, or broccoli, asparagus or even colored cauliflower. I’m not sure if it’s the sweetness or just the combination of flavors in the brine that does it, but pickling seems to hit home with my kids, too.
Before you start pickling brussels sprouts, you will want to remove the outer leaves. If your sprouts are rather large, you can cut them in half for more uniformity. Give them a quick rinse, and then boil in hot water for 4-5 minutes.
Prepare your jars by dividing the pickling spices, garlic and diced red pepper between the two pints. Drain your sprouts, and then divide the sprouts equally between your two pint jars.
Bring the vinegar, sugar and salt to a quick boil and then turn off the heat.
Divide your brine equally between the two jars, and leave 1/2 inch of headspace in each jar. Place the canning lid and band on each jar, and wipe the rim.
You can refrigerate the jars once cool, and enjoy the pickled brussels sprouts after 48 hours. Or, instead, place them in a water bath canner. You will want to process for 10 minutes (count down once the water starts boiling).
Remove from the water bath canner and place on a folded towel on the rear of the counter. Then move to cool storage.
An easily pickling recipe that transforms Brussels Sprouts into crunchy and tangy sprouts covered in a flavorful brine rich in garlic and spices.
Ingredients
- 1 lb brussels sprouts
- 1/2 red bell pepper, diced
- 4 cloves garlic, peeled
- 2 C. vinegar (5% acidity)
- 2/3 C. organic cane sugar
- 2 Tbsp canning salt + 2 tsp (divided)
- 2 Tbsp pickling spice
- optional; 1/2 tsp red pepper flakes
Instructions
- Wash your sprouts and remove the rough outer leaves. Slice the larger sprouts in half so that they are more uniform.
- Boil your sprouts in salted water for 5 minutes (2 tsp canning salt for 1/2 gal water). Remove and drain; set aside.
- Combine the vinegar, sugar, and 2 Tbsp salt on the stovetop and bring to a boil, making sure to stir the sugar and salt until dissolved. Simmer the brine for 3-4 minutes then turn off the heat.
- While the brine is simmering, divide the sprouts, red bell pepper, garlic and pickling spice among the 2 pint jars. Cover with the hot brine, leave 1/2 inch headspace.
- Wipe the rims, then apply the lids and rings (finger tight). Process your jars in a hot water bath for 12 minutes. Remove the jars carefully and allow to cool on a towel for 8-12 hours.
- Check the seal, and allow the jars to sit in a cool place for up to 8 months.
- If not processing in a water bath canner, refrigerate. Allow the sprouts 24-48 hours to develop flavors before enjoying.
I made these as a quick pickle. The end result had too much vinegar. I thought most brines were half vinegar and half vinegar. I had to remove some of the brine from the finished product and add water to dilute the strong acidity. However, I would make recipe again with modifications.