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Pickled Brussels Sprouts are garlicky, tangy, crisp-tender, pickled orbs that are delicious as a snack or on a charcuterie board.
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3 from 1 vote

Pickled Brussels Sprouts

Pickled Brussels Sprouts are garlicky, tangy, crisp-tender, pickled orbs that are delicious as a snack or on a charcuterie board.
Course Appetizer, condiment
Cuisine American
Keyword how to pickle vegetables, pickled brussels sprouts
Prep Time 30 minutes
Cook Time 20 minutes
Servings 64
Calories 48kcal
Author Rebecca Lindamood

Equipment

  • 8 to 10 pint jars
  • canning lids
  • canning pot

Ingredients

  • 4 pounds whole fresh Brussels sprouts
  • 6 cups apple cider vinegar
  • 4 cups water
  • ½ cup Morton’s Kosher Salt

Per Pint Jar:

  • 4 cloves garlic peeled
  • ½ of a fresh jalapeno pepper optional
  • 1 dried Sichuan Chinese pepper optional, or dried arbol chile pepper
  • ¼ teaspoon celery seed
  • teaspoon coriander seed

Instructions

Prepare pint jars by washing them in the dishwasher.

  • Place 4 cloves garlic, half a jalapeno pepper, a dried pepper, celery seed, and coriander seed in each pint jar. Set them aside.
  • Wash and trim the Brussels sprouts and cut away any dry spots. Remove any loose leaves. If the sprouts are large, cut in half from from pole to pole. Pack the raw, prepared sprouts into the jars. Do not pack too tightly.
  • Bring the apple cider vinegar, water, and salt to a boil. Ladle over the Brussels sprouts in the jars, leaving ¼-inch of headspace between the brine and sprouts and the top of the jar.
  • Wipe the rims with a paper towel moistened with vinegar then fix new, two piece lids to finger tip tightness on the jars.
  • Place in a canner filled with boiling water to cover the jars by 2 inches. Add the lid to the canner.
  • When the water returns to a full, rolling boil, set your timer for 10 minutes. Turn the burner off after 10 minutes and remove the lid of the canner.
  • Let the jars stand in the water for 5 minutes before carefully transferring to a cooling rack or a towel lined counter. Let the jars rest, undisturbed, for 24 hours before removing the rings, wiping clean, labeling, and storing on shelves.
  • Let the pickled Brussels sprouts rest for 2 weeks before opening. Once opened, a jar should last about 2 weeks in the refrigerator.

Nutrition

Calories: 48kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 927mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg