Pickled Brussels Sprouts
Ingredients
- 3 lbs Brussels Sprouts
- 5 cups Vinegar at 5% acidity
- 2 cups Water
- 1/4 cup pickling and canning salt
- 6 to 12 cloves garlic
1 to 2 per jar
- 6 tsp black peppercorns
1 per jar
- 6 to 12 tsp red pepper flakes
1 to 2 per jar
Directions
- 1
Wash and clean the brussels sprouts. Time the stem ends and remove any outer leaves. The sprouts should be small, tight heads. Cut any large sprouts in half.
- 2
Bring a pot of water to a boil and blanch the sprouts for about 4 minutes. Remove with a slotted spoon and pack into jars, leaving 1/2 inch headspace. Discard cooking water.
- 3
Add dry spices to each jar (but not vinegar, water, and salt).
- 4
Add the brine ingredients to a pot, including vinegar, water, and salt. Bring it to a hard boil, stirring to dissolve the salt.
- 5
Pour the boiling brine over the brussels sprouts in jars, maintaining 1/2 inch headspace. De-bubble jars, adjust headspace and cap with 2-part lids
- 6
If canning, process in a water bath canner for 10 minutes, adjusting for altitude (see notes).
- 7
Remove the jars from the canner to cool on a towel on the counter. After 12-24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly sealed jars should maintain quality on the pantry shelf for 12-18 months.
Pickled Brussels Sprouts
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About this Recipe
Looking for a vibrant, tangy way to enjoy the season's best brussels sprouts long after they're harvested? These Pickled Brussels Sprouts are a delicious, effortless solution, transforming fresh produce into a zesty, flavorful treat that brightens any meal.
This recipe shines by offering a remarkably simple preservation method for brussels sprouts. It's a fantastic way to extend the life of fresh produce, transforming simple ingredients—fresh brussels sprouts, a balanced blend of vinegar and water, and aromatic spices like garlic and red pepper flakes—into a vibrant, tangy condiment. The straightforward approach ensures that even novice picklers can achieve delicious, shelf-stable results, making this a smart addition to your pantry staples.
With each crisp bite, you'll discover a bright, tangy flavor profile that beautifully complements the earthy notes of the brussels sprouts. The pickling liquid, a perfect blend of vinegar and salt, creates a zesty experience that's both refreshing and deeply satisfying. You'll appreciate the delightful snap of the brussels sprouts, enhanced by the subtle warmth from the black peppercorns and the adaptable kick from the red pepper flakes. This quick preparation means you're just 15 minutes of active time away from enjoying these flavorful preserves, making it an incredibly rewarding project for its low commitment.
While delicious as-is, you can easily tailor these pickled brussels sprouts to your preference. Adjust the heat by increasing or decreasing the red pepper flakes, or swap them for a different chili for a unique kick. For an extra layer of aromatic depth, consider adding a pinch of dill seed or mustard seed to the jars alongside the black peppercorns and garlic. You can also vary the amount of garlic per jar to suit your taste, from 1 to 2 cloves.
These tangy pickled brussels sprouts are incredibly versatile. Serve them as a bright side dish to rich meats, alongside a cheese board, or simply enjoy them straight from the jar as a refreshing snack.