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!
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.
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.
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.
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.
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.
Recipe FAQs and Expert Tips
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.
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.
- 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.
Related Recipes
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📖 Recipe
Pickled Brussel Sprouts
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.
Tom says
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
Hilda Sterner says
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.
Kelly Methey says
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!
HildaSterner says
Haha, thanks for the vote of confidence. I hope you like them!