Search thousands of recipes reviewed by home cooks like you.

Zesty Pickled Brussels Sprouts

Zesty Pickled Brussels Sprouts

  • Prep

  • Cook

  • Ready In

pelicangal

Pickled Brussels sprouts that stay crunchy and are slightly spicy.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 40 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 11 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1228 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes.
  3. Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
  4. Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
  5. Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
  6. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
  7. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  8. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  9. Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
  10. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  11. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
  12. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Christina
12
3/29/2012

Just made these today and can't wait to try them! They were very simple to make...I halved the recipe and got 3 half-pint jars out of it (had extra liquid left over, but that was no big deal). Will be back in 3 weeks to update...I'm so excited, lol! :)

Katiemarie
10
11/18/2012

What an excellent recipe, I replaced the pepper flakes with fresh minced hot peppers for the garden. Also added ground bell pepper, onion and garlic too. Essentially I ground everything up, put 2 tbs of mixture in bottom of quart jars, filled with sprouts and finally added hot brine.

blackbeltman
8
8/4/2012

This was a good starter recipe. I added dill and pickling spice. I also added a habenaro on some jars for a little kick for Bloody Marys! Thanks for recipe!