Zesty Pickled Brussels Sprouts

Zesty Pickled Brussels Sprouts

4 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    21 d 40 m
pelicangal
Recipe by  pelicangal

“Pickled Brussels sprouts that stay crunchy and are slightly spicy.”

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Ingredients

Adjust Servings

Original recipe yields 5 pints

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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.

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Reviews (4)

Rate This Recipe
Christina
11

Christina

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
9

Katiemarie

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
6

blackbeltman

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!

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Nutrition

Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet

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