Best Recipe For Pickled Brussel Sprouts

Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of 

Once a year, my husband and I take a vacation to Lancaster County, Pennsylvania. As a holiday destination, it has many things going for it. First, it is all of an hour and a half's drive from our home in Center City Philadelphia but still manages to feel worlds away from our urban neighborhood. Second, everything from groceries to accommodation is more affordable compared to other drivable locales. And third, it is the land of pickles.

Truly, everywhere you go, you encounter walls of pickles. From supermarkets to gift shops, you can't turn around without spotting jars of pickled beans, cauliflower, broccoli, tomatoes, relishes, beets, and more. As you might guess, I adore it.

Spicy Easy Pickled Brussels Sprouts

It was on one of these vacations that I discovered pickled Brussels sprouts. I've been a sprout fan for years. Love them roasted, sautéed, shredded or even quartered and added to soup. But I had never thought of pickling them before spotting that jar.

Of course, as soon as we returned home, I searched the available recipes and cobbled together a few in an attempt to recreate that storebought jar. I've made many batches since then, and have settled on a favorite recipe. It includes garlic, bay leaves, peppercorns, and mustard seeds. They're wonderfully zingy.

Trim and halve the sprouts; it makes for better brine absorption. Note: if your sprouts are tiny, there's really no need to cut them in half.

Roasted Brussels Sprouts Recipe (with Balsamic And Honey)

Be warned, because Brussels sprouts are brassicas, they will be a little bit stinky when you open the jar. There's nothing wrong, it's just their natural fragrance.

The recipe below includes instructions for canning the pickles in a water bath. Safe canning guidelines vary by altitude. If you plan to can your pickled Brussels sprouts, please confirm canning recommendations for your altitude from the National Center for Home Food Preservation (NCHFP) or your local state university’s NCHFP Extension program.

When jars are cool, test seals. If seals are good, jars can be stored in pantry (any unsealed jars should be refrigerated). Give pickles at least 48 hours before you eat them, so that the brine fully penetrates the veg. Sealed jars will keep up to 1 year on the pantry shelf.

Pickled Brussels Sprouts Recipe

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Quick Refrigerator Brussels Sprouts, an easy pickled sprouts recipe made with blanched brussels sprouts in a vinegar brine. Ready to eat in as little as 2 hours!

Quickly pickle cooked (or raw) brussels sprouts in the refrigerator in just 2 hours! Making refrigerator pickled brussels sprouts is a great way to preserve them while in-season so you can take advantage of their flavors all year long.

Refrigerator Brussels Sprout Pickles

The first step is to prepare the brussels sprouts for pickling. To do this, simply wash the sprouts under running water and then trim off their hard ends.

Before quick pickling the brussels sprouts you’ll first need to quickly “blanch” them, or boil them in hot water for a few minutes to soften them and bring out their bright green color.

Add blanched sprouts to a large wide mouth jar with fresh herbs, garlic cloves, stone ground mustard, and red pepper flakes (optional). Then set the jar aside and make the pickling brine.

Zesty Pickled Brussels Sprouts

You can’t make pickled vegetables without brine! This salted and sugared vinegar water is what adds the “pickled” flavor to brussels sprouts.

Pour the hot brine into the pickling jar and completely cover the brussels sprouts, then allow it to cool down on the counter until it reaches room temperature (about 20-30 minutes).

💡 Want more tips for making pickling brine? Check out my full recipe, tips, and advice for making a refrigerator pickling brine here.

Pickled Brussels Sprout Halves Recipe

👉 Which vinegar should you use for pickling brussels sprouts? We like white wine vinegar or simple white vinegar for pickling sprouts because they have a milder flavor. For an extra flavor kick, try red wine, malt, and balsamic vinegars.

Once cooled, put the jar into the refrigerator and let the sprouts pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Then enjoy!

If you want to serve quickly, let the sprouts pickle for at least 2 hours. For best results, we recommend letting the brussels sprouts leaves soak up the brine for at least 24-48 hours.

Sweet And Spicy Brussels Sprouts Recipe

You can quick pickle raw brussels sprouts in the refrigerator, but they will retain their raw crunchy texture and will not absorb as much of the pickling brine. If you do decide to pickle them raw, we suggest cutting them into very small cubes or even shavings to allow them to become softer, and also to let them pickle for longer before eating (maybe minimum of 2-3 days, but a week is ideal so they become soft).

Choose a jar that’s tall enough to store the stacked sprouts, but wide enough to easily remove them for serving. There should be about 1/2 – 1 inch (1-2 cm) of space between the sprouts and the lid so that they can completely submerge in the brine liquid.

Quick pickling vegetables does not come with the same food safety hazards as traditional pickling and canning. However, to make sure your brussels sprouts stay safe while stored in the refrigerator, make sure to completely cover them in the liquid brine and to feel the sprouts before eating. If they’re slimy, throw them out.

Brussels Sprouts Recipes To Have On Your Thanksgiving Menu

Take advantage of brussels sprouts season! The best time to make pickled brussels sprouts is at the peak of their season! In Northern California that’s September to May, but check out Seasonal Food Guide’s produce seasonality calendar to find when they are in season where you live.

Keep jars to use for quick pickling. We’re always looking for jars to keep on hand for pantry and food storage. Look out for larger jars that you can remove the label from and save to use for picking vegetables later (try our simple method for removing labels using natural ingredients).

I'm a registered dietitian who believes that food should be good for you AND good for the planet. Join me in taking the fork in the road to eat green and live sustainably.Quick Pickled Brussels Sprouts with Jalapeno are the perfect accompaniment to anything you're serving this holiday season!They'll make a great gift for the Brussels sprout-obsessed and are the perfect accompaniment to a spicy Bloody Mary, roasted meats, sandwich or meat and cheese tray.

Best Brussels Sprouts With Pickled Shallots And Hazelnuts Recipe

Meet the Brussels sprouts that didn't make it to our Thanksgiving table. The plan I had was to roast them. However, because I only have one oven, I couldn't get them done. The kids and grandkids are picky eaters so chances were I would be the only eating them anyway.

I went through our refrigerator the other day to clean up and clean out the rest of the Thanksgiving leftovers and found the forgotten Brussels sprouts.

First, I LOVE pickled anything. This is probably too much information, but I can pretty much eat a jar of dill pickles in one sitting--two sittings tops. I guess it's my Polish heritage. Everything, including fish was pickled a long time ago to preserve it because of the lack of refrigeration.

Pickled Brussels Sprouts 32oz.

When Brussels sprouts sit, they tend to develop a more intense cabbagey flavor. While they would have probably been fine roasted, I didn't have the heart to throw them away. Instead, I decided to pickle them.

Quick Pickled Brussels Sprouts with Jalapeno are the perfect accompaniment to anything you're serving this holiday season!They'll make a great gift for the Brussels sprout-obsessed or are the perfect accompaniment to a spicy Bloody Mary, roasted meats, sandwich or meat and cheese tray.

Serving: 1 | Calories: 46 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 1 g | Sodium: 83 mg | Fiber: 3 g | Sugar: 3 g

Quick Pickled Brussels Sprouts Recipe With Jalapeno

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.