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    You Are Here Home » Pickling and Preserving Recipes

    Published: Feb 29, 2020 Updated: Aug 17, 2020 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Zesty Pickled Brussel Sprouts

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    Pickled Brussel Sprouts pin

    Brussel sprouts, love them or hate them, they're quite the "in thing" right now. If you think you don't like Brussel sprouts, you may want to give Pickled Brussel Sprouts a chance. They might surprise you! And if you love Brussel Sprouts, check out my Cheesy Brussel Sprouts recipe!

    charcuterie board with various cheeses pickled sprouts, olives

    These Brussel sprouts are crunchy, tangy, and perfect for snacking. You can add them to a charcuterie board, or just plop 'em in your mouth when you're craving a salty snack.

    Why This Recipe Works

    If you haven't tried Pickled Brussel Sprouts yet, don't feel bad. I tried them for the first time a few weeks ago. My brother-in-law, Steve, bought some while he and his wife, Kim, were visiting us here in Montana to celebrate our mutual wedding anniversary.

    After trying them, I knew I had to try my own hand at pickling them. It's no secret that I enjoy pickled food. If you've followed my blog for a while, you'll know that I share pickling recipes quite often. Pickled Turnips, Pickled Nasturtium Seeds, and Pickled Mangos are just a few examples.

    This recipe makes enough pickled sprouts to fill a 16-ounce jar. I save pickled peppers jars when we're done eating the peppers and reuse them. However, if you plan on pickling a larger quantity, just double or triple the recipe and use canning jars, if you prefer.

    How to Make Pickled Brussel Sprouts

    STEP 1: Begin by washing the Brussel sprouts and removing discolored leaves and trimming the stem. Cut the Brussel sprouts in half, or leave them whole if they're tiny.

    brussel sprouts soaking in water

    STEP 2: Slice the garlic cloves and add them to a bowl, along with the Brussel sprouts, and jalapeno pepper. Sprinkle them with dried dill weed and thyme.

    Brussel Sprouts on a cutting board
    Brussel Sprouts with spices over them

    STEP 3: Stir the salt and sugar into two cups of boiling water until dissolved. Pour over the Brussel sprouts and set a timer to 5 minutes.

    sliced Brussel Sprouts with garlic and pepper in a bowl with picking spices

    STEP 4: When the time has elapsed, transfer the Brussel sprouts, garlic, and jalapeno pepper to a 16 oz jar. Fill the jar halfway with the salty liquid/brine. Strain the remaining liquid using a fine-mesh strainer. Discard the extra liquid and add the strained herbs into the Brussel sprout jar.

    adding Brussel Sprouts in a jar to pickle
    herbs and garlic in a strainer
    adding herbs to pickle jar

    STEP 5: Add enough cider vinegar to the jar to fully submerge the Brussel sprouts. Seal the jar and shake to distribute the herbs and vinegar. Allow the Brussel sprouts to pickle for a week before eating.

    Brussel Sprouts in a jar with vinegar
    charcuterie board with various fruits, pickles, jam

    Recipe FAQs and Expert Tips

    Are Pickled Brussel Sprouts Good for you?

    Brussel Sprouts are not only delicious, but they are also nutrient-dense. High in fiber and low in calories, they should definitely be included in a well-balanced diet.

    Although Pickled Brussel Sprouts are high in sodium, they do have some benefits:

    Sour, salty pickled cucumbers might help with weight loss, diabetes, and even cancer prevention.
    Healthline.com

    Although they are referring to cucumbers in the quote above, the article also mentions other pickled vegetables.

    According to the same article, pickle juice can also aid the intake of antioxidants and benefit those on the Keto diet by providing needed sodium to balance their electrolytes.

    Pickle juice can also benefit those experiencing muscle cramps. This explains why my son's football coach used to encourage him to drink pickle juice after practice.

    How do Brussel Sprouts Grow?

    Brussel sprouts are not little cabbages as some might think. They, in fact, grow along a large stalk, starting at the bottom and growing upwards.

    The very top part of the plant looks like a large blooming cabbage flour... if there was such a thing. These large leaves on top are also edible.

    However, what we're after are the tiny Brussel sprouts that grow all along the thick stalks, under the large leaves.

    When harvested, the stalk is chopped from the base and the top leaves are trimmed off, leaving a thick stalk covered with the sprouts.

    flowering Brussel Sprouts plant
    Brussel Sprouts on a stalk
    • Although the sprouts are ready to eat the next day, I recommend letting them pickle for a week to let the flavor soak in.
    • To save time, reuse the pickling solution after eating store-bought pickles.
    • Fresh herbs like dill, thyme, and parsley are always preferred over dry herbs and should be used when available.
    • Try adding a tablespoon of pickling spices or Corned Beef Spices to the pickling solution to achieve a different flavor.
     charcuterie board with pickles, cheese, and fruit

    Related Recipes

    • roasted cheesy brussel sprouts
      Cheesy Brussel Sprouts (with Garlic and Bacon)
    • pickled nasturtium seeds in a bottle
      Pickled Nasturtium Seeds
    • pickled mangoes in a jar
      Middle Eastern Pickled Mangoes (Amba)
    • pickled sunchokes in jars
      Jerusalem Artichoke Recipe (Pickled Sunchokes)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    platter with Pickled Brussel Sprouts, jam, cheese, and olives

    Pickled Brussel Sprouts

    Easy and delicious Pickled Brussel Sprouts
    5 from 1 vote
    Print Pin Rate
    Course: Appetizers
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 1 16 oz. jar
    Calories: 10kcal
    Author: Hilda Sterner

    Equipment

    • 16 oz. jar

    Ingredients

    • 10 Brussel sprouts
    • 2 cloves garlic (sliced)
    • 1 medium jalapeno pepper (sliced or quartered)
    • 1 tablespoon sea salt
    • 1 teaspoon sugar
    • ¼ teaspoon dill weed
    • ¼ teaspoon dried thyme
    • 2 cups boiling water
    • ½ cup apple cider vinegar

    Instructions

    •  Begin by washing the Brussel sprouts and removing discolored leaves and trimming the stem. Cut the Brussel sprouts in half, or leave them whole if they're tiny.
    • Slice the garlic cloves and add them to a bowl, along with the Brussel sprouts, and jalapeno pepper. Sprinkle them with dried dill weed and thyme.
    • Stir the salt and sugar into two cups of boiling water until dissolved. Pour over the Brussel sprouts and set a timer to 5 minutes.
    • When the time has elapsed, transfer the Brussel sprouts, garlic, and jalapeno pepper to a 16 oz jar. Fill the jar halfway with the salty liquid/brine. Strain the remaining liquid using a fine-mesh strainer. Discard the extra liquid and add the strained herbs into the Brussel sprout jar.
    • Add enough cider vinegar to the jar to fully submerge the Brussel sprouts. Seal the jar and shake to distribute the herbs and vinegar. Allow the Brussel sprouts to pickle for a week before eating.

    Notes

    • Although the pickled Brussel sprouts are ready to eat the next day, I recommend letting them pickle for a week to let the flavor soak in.
    • To save time, reuse the pickling solution after eating store-bought pickles.
    • Fresh herbs like dill, thyme, and parsley are always preferred over dry herbs and should be used when available.
    • Try adding a tablespoon of pickling spices or Corned Beef Spices to the pickling solution to achieve a different flavor.

    Nutrition

    Serving: 2Brussel Sprouts | Calories: 10kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Fiber: 1g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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      Canning Apple Pie Filling
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      How To Can Salsa
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    1. Tom says

      July 12, 2021 at 4:54 pm

      Hi - Love your recipes, thank you! A quick question on the pickled Brussel Spouts - what is the shelf life? I was thinking of doing a large batch.
      Tom

      Reply
      • Hilda Sterner says

        July 12, 2021 at 5:51 pm

        Thank you, Tom. I haven't made a large batch of these before. Usually, I make a smaller amount and refrigerate them. They go pretty quick. If they are processed in boiling water I'd venture to say they'd be good for at least 6 months. I always recommend making one jar first to see if you like it before making a large batch.

        Reply
    2. Kelly Methey says

      February 29, 2020 at 1:38 pm

      I love pickled veggies of any kind! I have seen pickled Brussel spouts in stores but have never tried them. I will be trying this recipe! I know it will be better than the ones in the store anyway. Your recipes are the best!

      Reply
      • HildaSterner says

        February 29, 2020 at 3:50 pm

        Haha, thanks for the vote of confidence. I hope you like them!

        Reply

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