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How to Make Zesty Pickled Brussels Sprouts - A Step-by-Step Guide

Brussels sprouts are a beloved vegetable, particularly in the fall and winter months when they are at their peak. While many people enjoy them roasted or sautéed, there are countless other ways to enjoy these nutritious little gems. One of the most delicious and unexpected ways to enjoy Brussels sprouts is by pickling them. This adds a zesty and tangy flavor to the sprouts, making them the perfect addition to any meal or as a stand-alone snack.

What makes pickled Brussels sprouts so s...

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Ingredients

  • 2 pounds Brussels sprouts, trimmed and cut in half
  • 5 1-pint canning jars with lids and rings
  • 5 cloves garlic, divided
  • 1 ¼ teaspoons red pepper flakes, divided
  • 5 cups water
  • 5 cups distilled white vinegar
  • 7 tablespoons pickling salt

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 21 days
  • Total Time: 21 days 40 mins
  • Servings: 40
  • Yield: 5 pints

  • Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
  • Sterilize the jars and lids in boiling water for at least 5 minutes.
  • Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
  • Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
  • Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
  • Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
  • Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  • Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
  • Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

    • Nutrition

    11 cal.

    • Total Fat: 0g
    • Sodium: 1228mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 1g
    • Vitamin C: 20mg
    • Calcium: 12mg
    • Iron: 0mg
    • Potassium: 92mg

    Categories

    Vegetable recipes
    Pickled recipes
    Appetizer recipes
    Side recipes
    Brussels sprout recipes