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Easy Pickled Brussels Sprouts

October 3, 2020 by Sandra Shaffer 4 Comments

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Try this easy pickled Brussels sprouts recipe at home ready in just a couple of days, or preserve for months and enjoy throughout the year. Eat these tangy, crunchy Brussels sprouts right out of the jar or serve on a charcuterie cheese board at your next gathering.

Pickled brussels sprouts in a clear glass mason jar with a bay leaf.

Pickled Brussels Sprouts Recipe

Are you in the love or hate camp when it comes to Brussels sprouts? To be honest, it has only been about 5 years since I changed my tune from hate to love when eating Brussels sprouts.

I grew up eating what we called, “little cabbages” but I never liked them. I found the stench while cooking turned my stomach sour.

It wasn’t until I started experimenting with different ways to cook baby cabbages myself to appreciate how tasty Brussels sprouts are.

My favorite method is to roast all vegetables, including Brussels sprouts. I also like to steam them.

The dense nutty flavor is satisfying and pairs well with lots of main dishes.

In addition to the traditional way of serving Brussels sprouts, pickled is perfect to serve as an appetizer or just snack on (my personal favorite).

A mason jar filled with steamed brussels sprouts in a pickled vinegar mix.

How To Pickle Vegetables

I kept this recipe simple, so hopefully you don’t need to run to the store for any ingredients. As noted below I use black peppercorn, mustard seeds, bay leaves, garlic and red pepper flakes for pickled spices.

However, feel free to add additional spices to change the flavor profile to include a few more spices.

Additional spices to consider; dill seeds, fennel seeds, coriander seeds, allspice berries and cloves.

In addition, this same recipe can be used to pickle a variety of vegetables like carrots, green beans, asparagus, cucumbers, onions, beets. The list is endless!

Let me know if you try any additional spices. I’m always experimenting with what I have on hand.

An appetizer platter filled with a variety of finger snacks.

Pickled Spice Ingredients:

  • Brussels sprouts – You will need about 1 – 1 1/2 pounds or about 20-24 similar sized Brussels sprouts.
  • White vinegar and water – You can use cider vinegar or a mix of vinegars. Note that cider vinegar will give you a tint of amber color.
  • Kosher salt
  • Peppercorns
  • Mustard seeds
  • Bay leaves
  • Garlic cloves – the fresher the better!
  • Red Pepper flakes – double up the amount if you like an extra heat. The amount in the recipe adds flavor, not heat.

Equipment needed:

  • Steamer
  • Mason jar (24 ounce) – I use one large jar, but this can easily be divided into smaller jars. Make sure the mouth is wide to fit the Brussels sprouts.
  • Small saucepan
Spices used to make pickled vegetables.

Steps To Make Pickled Brussels Sprouts

Once you make this recipes and taste how delicious pickled brussels sprouts are you are going to be inspired to pickle all types of vegetables.

Step 1 – Clean and Slice

The first step is to prepare the brussels sprouts by washing them and removing any loose or bruised leaves.

Once you have clean sprouts, cut the core leaving about 1/4 inch to ensure the whole head does not fall apart.

Then slice the brussels sprouts in half.

Alternatively, you could leave the spouts whole. I find it easier to eat right out of the jar when they are in smaller bite size pieces.

Also, the brine penetrates through the sprouts easier when they are cut, which lets you enjoy these babies in just 24 hours.

  • Here are brussels sprouts in a colander after being cleaned.
  • Here brussels sprouts are cleaned and sliced in half to be steamed.

Step 2 – Steam

Now that the Brussels sprouts have been prepared it is time to cook them, just slightly so that the texture remains crunchy.

As I mentioned, my favorite way to cook and eat Brussels sprouts is roasted or lightly braised similar to my maple glazed Brussels sprouts recipe.

Another common way to cook Brussels sprouts is to boil them, which I find emits the most awful sulfur smell that penetrates throughout the house.

For this recipe I steam the Brussel sprouts for just 10 minutes, and I didn’t notice an offensive smell. WIN!

Once the Brussel sprouts are cooked, plunge them in cold water to stop the cooking process.

Steamed Brussels sprouts ready to be used for eating or cooking.

Step 3 – Simmer Vinegar Mix

In a separate small sauce pan bring the vinegar, water, and kosher salt to a soft boil just until the salt dissolves. Set aside.

Step 4 – Add Pickled Spices

Now you want to add the remaining spices to the Mason jar.

Pickled spices added to a wide mouth clear mason jar.

Step 5 – Add Sprouts

Next, add the prepared Brussels Sprouts to the Mason jar(s).

After filling the Mason jar with pickled spices add the Brussels sprouts.

Step 6 – Add Warm Vinegar

Top pickled Brussels sprouts with warm vinegar-water-salt solution.

Use a long thin tool like a plastic chopstick to poke around the jar giving room for all the sprouts to get immersed in the vinegar mix.

Cover and refrigerate. Let the flavors develop for at least a day before enjoying.

Top view of picked vegetables in a Mason jar.

How To Store Pickled Brussels Sprouts

Keep pickled Brussels Sprouts in a covered jar. Pickled vegetables will last refrigerated for 5-6 months.

Canning Brussel Sprouts

To preserve pickled Brussels sprouts, I recommend the water bath canning method. You can follow step by step instructions at The Spruce Eats.

Properly preserved Brussels sprouts stored in a cool dark place will last for up to two years.

Did You Miss the Sugar In The Recipe?

No. I purposely did not add any sugar to the pickled Brussels sprouts recipe. I like the tart flavor and added a little more water to cut the sharp flavor.

However, if you would like to experiment by adding sugar to sweeten the flavor profile, then add it to the saucepan.

Simmer until it dissolves with the other ingredients.

Let me know if you added sugar and how much you used!

Pickled brussels sprouts in a glass bowl surrounded by grapes and olives to be enjoyed.

More Brussels Sprouts Recipes To Try

Love this recipe? Be sure to check out these dishes too!

  • Brussels Sprouts Gratin – cheesy 30 minute side dish.
  • Kale and Brussels Sprouts Salad – served with a delicious vinaigrette.
  • Brussels Sprouts With Bacon – low carb, gluten free recipe.
  • Balsamic Honey Roasted Brussels Sprouts – roasted, crispy topped with nuts.
Wooden plate with appetizers like cheese and crackers ready to be eaten.
Continue to Content
Yield: 24 ounces

Easy Pickled Brussels Sprouts Recipe

Top view of picked vegetables in a Mason jar.

Tangy crunchy pickled Brussels sprouts with spices that are commonly found in your kitchen. This easy recipe steams then preserves the Brussels sprouts in a vinegar brine mix. Perfect addition to a charcuterie board.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 day
Total Time 1 day 20 minutes

Ingredients

  • 1 - 1 1/2 pounds (about 20-24) Brussels sproutsĀ 
  • 1 1/2 cups water
  • 1/2 cup white vinegar
  • 2 teaspoons Kosher salt
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 4 garlic cloves, sliced
  • 2 Bay leaves
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Wash Brussels sprouts under cool water and let drain in a colander.
  2. Remove loose leaves and any bruised leaves.
  3. Cut core 1/4" from bottom of each sprout.
  4. In a medium size pan with a steamer insert bring about 1" of water to a boil.
  5. Place Brussels sprouts in pan, cover and reduce heat to a simmer. Steam for 10 minutes.
  6. Rinse hot Brussels sprouts under cold water or plunge in an ice bath. Drain well.
  7. In a small sauce pan over medium heat add vinegar, water and Kosher salt. Bring to a rolling soft boil just until the salt dissolves. Remove from heat.
  8. In a clean 24 ounce Mason jar add peppercorns, mustard, sliced garlic, bay leaves and red pepper.
  9. Add prepared Brussels sprouts to the Mason jar leaving about 3/4" room from the top of the jar.
  10. Fill jar with vinegar brine solution. Cover and refrigerate.
  11. Enjoy after 24 hours or let sit for several days for the flavors to penetrate longer.

Nutrition Information:

Yield:

24

Serving Size:

1 Sprout

Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 177mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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© Sandra Sandra
Cuisine: American / Category: Appetizer

PIN TO YOUR CANNING, DIY, APPETIZER AND SIDE DISH BOARDS

Easy pickled brussels sprouts recipe with simple spices found in most kitchens. This can be enjoyed in just a day. Enjoy right out of the jar or use in recipes.
Hugs Sandra Signature

 

Filed Under: Appetizer, DIY, Keto, Low Carb, Side Dish, Side Dish - Vegetables, Side Dish or Appetizer Tagged With: pickled, side dish, vegetable

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Reader Interactions

Comments

  1. wilhelmina

    October 11, 2020 at 11:03 am

    We call them baby cabbages also! I don’t even know how old I was when I realized they weren’t actually babies, haha! This is a great way to eat them. So crisp and bright tasting. Pickling is a genius idea!

    Reply
  2. Denay DeGuzman

    October 13, 2020 at 10:09 pm

    This recipe is easy and delicious! This is the first time I’ve pickled baby cabbages. They’re so good!

    Reply
  3. Gina Abernathy

    December 21, 2020 at 5:04 am

    I love Brussels Sprouts, but I have never pickled them. I am so trying this recipe soon. Thanks!

    Reply
    • Sandra Shaffer

      January 18, 2021 at 4:32 pm

      They are delicious! I hope you love it as much as I do! YUM.

      Reply

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Hi! My name is Sandra. I’m a health enthusiast, a recipe tweaker, and a wine sipper!! On my website I share my favorite family dishes… some are healthy low carb recipes, some are sinful, but all are delicious!

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