Pickled Brussels Sprouts Recipe
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To me, Brussels sprouts are an under-appreciated vegetable. Even as a young child, they have always been one of my favorites. Maybe it’s their smell while they’re cooking that turns people off? I will admit that if they are just boiled they don’t smell very appetizing, but if you cook them right, they’re really quite delicious.
A few years ago I discovered a new way to eat them when The Husband and I went to a farmer’s market where there was a stand of pickled vegetables. I am a pickle freak and will eat just about any kind of pickle so I went over to check it out. At this stand, they had pickled Brussels sprouts and I had to try them. On that day I discovered one of my favorite ways to eat Brussels sprouts.
I was sent a set of four Ball® Elite® wide-mouth canning jars and a wonderful All New Ball Book of Canning and Preserving for review. When Ball said they were going to send me a cookbook, I was expecting a small booklet with a handful of recipes, but this cookbook is truly amazing! It is loaded with creative recipes for jellies, jams, pickles, salsas and more.
While browsing through the cookbook I noticed there was a recipe for pickled Brussels sprouts so of course, I had to try them. In addition to recipes, the All New Ball Book of Canning and Preserving includes detailed instructions for hot water and pressure canning. As a canning novice, this book made it easy.
Making pickled Brussels sprouts
First, prepare your Brussels sprouts (fresh, please) by removing any discolored leaves and cutting off the stem. Once the stem is removed, cut a small X in the bottom with a paring knife.
After your sprouts are trimmed, boil them in hot water for about four minutes and drain. I let them sit in the colander for about a half hour before starting on the next steps so they would be cool enough to handle.
At this time you should also have a large ceramic or stainless steel pot with hot water simmering on medium heat. To this, you will add your empty jars to prepare them. This will help avoid cracking from extreme temperature changes.
While your Brussels sprouts are cooling, add some vinegar, water, and salt to a pan. I used Kosher salt, but you could use pickling salt or sea salt. Allow the water to boil and turn it down to a simmer until you are ready to use it.
While the vinegar and water solution is doing its thing, put your jars in the hot water. After a couple of minutes, remove the jars and add peppercorns, garlic, a lemon wedge, and a head of dill.
To that, you will add the cooled Brussels sprouts and cover with the water and vinegar solution then cover the jars. Put your covered jars back in the large pan of hot water, cover, and leave them in the water for about ten minutes.
Be sure to adjust for altitude. Here in the Denver ‘burbs, ten minutes is fine as we are a bit above 5300 feet. At sea level, you will leave them in for less time, more at higher elevations above 6000 feet.
When time is up, remove the jars and put them on a towel. Let them sit undisturbed for 12-24 hours then make sure the lids are properly sealed. If so, store in your pantry or cabinet for about 3 weeks before opening. Your pickled Brussels sprouts should keep for about a year.
Pickled Brussels Sprouts
- 3 lbs fresh Brussels sprouts
- 5 cups white vinegar
- 2 cups water
- 1/3 cup salt, pickling, sea, or Kosher
- 24 black peppercorns
- 12 garlic cloves, smashed or sliced
- 6 dill heads
- 1 jalapeno pepper, optional
- 1 lemon, cut into 6 wedges (optional)
- Remove discolored leaves from Brussels sprouts. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Cut large sprouts in half. Cook in boiling water to cover, 4 minutes. Drain
- Combine vinegar, water, and salt in a 3-quart stainless steel or enameled saucepan. Bring to boil. Reduce heat to low and simmer while filling jars.
- Place 4 peppercorns, 2 garlic cloves, 1 dill head, 2 jalapeno slices (optional). and one lemon slice in hot jar. Pack jar tightly with Brussels sprouts, leaving a 1/2 inch headspace.
- Remove air bubbles. Wipe jar rim. Center lid on jar, apply band, adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
- Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid, let jars stand for five minutes. Remove jars and cool for 12-24 hours.
- Store in a cabinet or pantry for about 3 weeks before opening.
Recipe from The All New Ball Book Of Canning And Preserving
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- Granite Ware 21.5-Quart Porcelain Canner With Rack
- Ball Wide Mouth Pint 16-Ounce Glass Mason Jar with Lids and Bands, 12-Count
- Ball Secure-Grip Jar Lifter (by Jarden Home Brands)
- The All New Ball Book Of Canning And Preserving
- Ball Complete Book of Home Preserving
- Ball Pint Size Wide Mouth Canning Jars 16-oz, Collection Elite Series Blue (4-Pack)
Nutrition Information:Yield: 6 Serving Size: 6 (1 pint) jars
Amount Per Serving: Calories: 153Total Fat: .9gSaturated Fat: .3gCholesterol: 0mgSodium: 6357mgCarbohydrates: 25.8gFiber: 9.1gSugar: 6.1gProtein: 8.3g
I made these and they ended up not having the brine fully cover the tops….they sealed fine…are they okay to eat? Also the Brussel sprouts turned pinkish through centers?
Did you over-fill the jars with sprouts? What size jars did you use? I wonder if they’re bigger than the ones I used. Unfortunately, I am not an expert and don’t know the answer as to whether they are okay or not.
Mine also turned a little pink and they were fine. I did some reading before eating mine and it seems to be fairly common with pickled Brussels sprouts. It could either be a reaction to the brine since they are a cruciferous vegetable, or some sources say pickles can turn pink due to overripe dill.
I had a delicious bloody mary with pickled brussel sprouts in it years ago. I have often thought of it. I will try this recipe
That sounds amazing!
Di I have to process or can I just refrigerate?
I haven’t tried a refrigerator version of Brussels sprouts so I’m not sure how well it would work. Since Brussels sprouts are harder than cucumbers, I’m not sure how soft they would get. Even the processed ones still have crunch to them.
If you try a refrigerator version, let me know how they turn out!
Is it normal for the Brussels sprout to have a pink cast to them?
Hi Sue. Now that you mention it, mine did. They got a little pinkish around the stem. I don’t know the exact reason why but I assumed it was just a reaction with either the lemon or the vinegar (or both). They tasted fresh and like you’d expect a pickled sprout to taste.
I know it’s axiomatic to someone who has canned, but for newbies, step 3 should read, “…and cover with brine leaving a 1/2″ headspace”. These sound delicious!
I’m curious if pickling my brussels sprouts will get my kids to try them more.. They currently treat them like they are the devil, but when I barbecue them they don’t mind so much. I think pickling them could potentially get some extra sprouts eaten! Thank you for sharing this recipe, can’t wait to try making it at home.
I would like to try to make pickled zucchini. Thanks for sharing.
Ooh, that sounds really good!
I would love to try pickled brussels sprouts. I’ve had pickled beets and green beans but not these.
Pickled green beans sound really good! I may have to try that.