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platter with Pickled Brussel Sprouts, jam, cheese, and olives
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5 from 1 vote

Pickled Brussel Sprouts

Easy and delicious Pickled Brussel Sprouts
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizers
Cuisine: American
Servings: 1 16 oz. jar
Calories: 10kcal


  • 16 oz. jar


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


  • Begin by washing the Brussel sprouts and removing discolored leaves and trimming the stem. Cut the Brussel sprouts in half, or leave whole if they’re tiny.
  • Slice the garlic cloves and add them to a bowl, along with the Brussel sprouts, and jalapeno pepper.
  • Sprinkle 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 sprouts 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. 


  • 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.


Serving: 2Brussel Sprouts | Calories: 10kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Fiber: 1g | Sugar: 1g