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Ever tried Pickled Brussels Sprouts? If you’re looking for an interesting and delicious twist on traditional pickles, try this Pickled Brussels Sprouts recipe. I’ve included canning instructions too.
Maybe you grow Brussels Sprouts in your garden. Or, perhaps you found a fantastic sale at the grocery store.
Maybe you picked up a large bag of Brussels Sprouts at the local farm market this year? Why not pickle some of them?
We have all heard that Brussels Sprouts (or any cabbage) are very good for our health.
Brussels Sprouts have many health benefits including, possibly protection from cancer.
They are full of antioxidants and they help maintain healthy sugar levels in the body.
They are high in Vitamin K, contain Omega 3’s and can help to reduce inflammation.
I found Brussels Sprouts on sale at the store and grabbed a couple of pounds so I could preserve them by pickling.
How to Pickle Brussels Sprouts
2 pounds Brussel Sprouts
5 cloves garlic (1 per jar)
5 hot Cayenne peppers (I used dried, but you can certainly use fresh)
5 cups vinegar
5 cups water
7 tablespoons pickling salt
Ready to get started?
I got some water boiling in the stock pot and sterilized the jars by leaving them in the boiling water for 15 minutes.
Meanwhile, in a large pot I mixed the vinegar, water and pickling salt. I set this to boil on the stove and turned it down to a simmer once it was at a boil.
I put the canning seals in hot water and left them there until they were needed.
Preparing Brussels Sprouts for Pickles
To prepare the Brussels Sprouts, I cut the ends off and removed the outer leaves. Then I cut each Sprout in half lengthwise.
Cutting the Brussel Sprouts in half will allow the pickling flavour to go right through the sprout. Sprouts are very dense so this will help.
After cutting, I put them in a bowl of water with some salt sprinkled in and left them alone for about 15 minutes.
When the jars were sterilized, I filled each jar with the Sprouts and added the garlic and cayenne pepper.
Truth is, I added more than the recipe called for.
And you CAN do this when you make pickles. As long as you never vary the amount of vinegar, you can add other veggies to your pickles. Not a problem at all.
Just NEVER vary the amount of vinegar!
After the jars were filled, I added the pickling liquid, leaving about 1/2 inch head room in each jar.
Then I wiped the rim with a wet paper towel to remove anything on the jar rim that can interfere with the sealing.
Add the seals and put on the rings. Tighten the jars.
Water Bath Canning Pickled Brussels Sprouts
Water bath canning is the easiest (and fastest) way to can food. Just follow the rules for safety and you will have no problems.
Use a rack on the bottom of the canner to keep the jars from sitting directly on the bottom of the canner.
Using a canning jar lifter, I carefully set each jar in the stock pot of boiling water. Put the lid back on and wait for the water to come back to boiling.
Set a timer for 10 minutes (depends on your altitude – we are at 2850 feet, so I give everything an extra 5 minutes in the canner).
Once the time is up, remove the jars again using the jar lifter. Set them on a towel on the counter – somewhere where they can sit undisturbed for 24 hours.
Once they are settled, do not move the jars. Leave them alone and wait. Soon you will hear a pinging sound as each of the jars seals.
After 24 hours, check your seals to be sure they did seal. If a jar didn’t seal, you have two options.
Either can it again in boiling water or just put the jar in the fridge. These pickles take several days for that zingy flavour to set in.
You can store your canned jars of Pickled Brussels Sprouts in a cool dark place. They will last for years but you will likely enjoy them before then.
How to use Pickled Brussels Sprouts
Serve Pickled Brussels Sprouts on a condiment tray, along with other pickles.
Skewer them to make an awesome addition to a Caesar or Bloody Mary.
Serve them alongside meat dishes, like roasted pork.
- 2 pounds Brussel Sprouts
- 5 cloves garlic (1 per jar)
- 5 hot Cayenne peppers (I used dried, but you can certainly use fresh)
- 5 cups vinegar
- 5 cups water
- 7 tablespoons pickling salt
- Set a stock pot of water on stove to boil with 5 canning jars set inside. Let boil for 15 minutes to sterilize the jars.
- Set canning jar seals in hot water and leave until you are ready for them.
- Trim ends of Brussels Sprouts and remove outer leaves.
- Cut each Sprout in half lengthwise.
- Let Brussels Sprouts sit in a bowl of cool salted water for 15 minutes.
- In a large pot, mix the vinegar, water and pickling salt. Bring to a boil, then turn down and let simmer.
- After jars are sterilized, fill them with Brussels Sprouts. Add garlic cloves and hot peppers. Leave 1/2 inch of headroom in each jar.
- Clean rim of each jar using a moistened paper towel.
- Put the seals on the jars and then add the rings. Tighten jars.
- Use a canning jar lifter to carefully set the jars in the boiling water.
- Set timer for 15 minutes and let the water boil.
- After the time, carefully remove the jars and let them sit on the counter.
- Do not move the jars for 24 hours.
- Listen for each jar to ping, meaning it has properly sealed.
- If a jar remains unsealed, either can it again or place in refrigerator to use first.
Let pickled Brussels Sprouts sit for several days or a week before using. This will enhance the pickle flavour.
Nutrition Information:Yield: 20 Serving Size: 2
Amount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 43mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g
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