Pickled Brussels Sprouts

Pickled Brussels Sprouts are apparently now the “hip” thing (along with Dilly Beans) to use in cocktails instead of celery or olives.

These home-canned pickled sprouts are crisp, with a clean, fresh, bright taste — perhaps not at all what you’d expect! Many people who are hesitant to try even one end up loving them.

This recipe comes from the USDA Complete Guide; it also appears in So Easy to Preserve.

TO BE CLEAR: These are pickles, you do not want to heat these before serving. Serve room temperature, or chilled.

The recipe

Jars: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Water bath or steam canning

Yield: 4 x half-litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes (either jar size)

4.63 from 8 votes

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Pickled Brussels sprouts

Yield: 4 x half-litre (US pint) jars

Course Pickles

Cuisine American

Keyword Brussels sprouts

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Yield 4 x half-litre (US pint) jars

Calories 11 kcal

Ingredients

• 1 ½ kg Brussels sprouts (12 cups / 3.3 lbs / about 6 dozen medium-sized)
• 1 litre vinegar (5% acidity or higher. 4 cups / 32 oz)
• 200 g onion (peeled, thinly sliced. 2 cups / 7 oz. 1 large. Measurements after prep.)
• 150 g red peppers (sweet, such as bell or shepherd. Seeded, diced. 1 cup / 5 oz. 1 large. Measurements after prep.)
• 2 tablespoons mustard seed
• 1 tablespoon celery seed
• 1 teaspoon turmeric
• 1 teaspoon chile flakes
• 400 g sugar (white. 2 cups / 14 oz)

Metric - US Customary

Instructions

1. Wash Brussels sprouts. Remove stems, rough-looking outer leaves. Any that are larger than 5 cm (2 inches), cut in half (through the stem so they will stay together.) Blanch for 4 minutes, counting the time from the time from when the water comes back to the boil. Plunge into cold water; let cool them drain well.
2. In a large pot, combine the onion, pepper, vinegar, mustard seed, celery seed, turmeric, red pepper flakes, and sugar. Bring to a boil, then lower heat and simmer for 5 minutes.
3. Divide the Brussels amongst the jars you are using: either quarter-litre (½ US pint) or half-litre (1 US pint) jars.
4. Leave about 3 cm (1 inch) free at the top of each jar.
5. At this step, you will know if you need extra jars.
6. [Optional] Add a cardamom pod and 2 or 3 peppercorns to each jar.
7. [Optional] Add an ⅛th teaspoon Pickle Crisp to each jar.
8. Using a slotted spoon, divide the onion and pepper amongst the jars.
9. Leave 2 cm (½ inch) headspace
10. Fill the jars with the brine. Leave 2 cm (½ inch) headspace.
11. Debubble, adjust headspace.
12. Wipe rims.
13. Put lids on.
14. Process in a water bath or steam canner.
15. Process either size jar 10 minutes; increase time as needed for your altitude.
16. Best after at least a month of jar time.

Reference information

Altitude processing time adjustments for this recipe: 300 to 1800 metres (1,001 – 6,000 feet) 15 minutes. Above 1800 metres (6,000 feet) 20 minutes.

How to water bath process

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Recipe notes

• You can use part or all cider or another vinegar (5% strength or higher) in place of the all white vinegar.
• You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 2 teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.
• Yes, there is no salt in this recipe. It would be fine to add a tablespoon or two to the brine before boiling the brine, if you wished.
• If you are doubling or tripling this recipe, it’s best to blanch the Brussels one batch at a time.
• Have an extra jar or two handy just in case.
• You will fit about 16 Brussels Sprouts in per half-litre (US pint) jar.

Recipe Source

Pickled Cauliflower or Brussels Sprouts. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 6-17.

Pickled Cauliflower or Brussels Sprouts. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 139.

Modifications made:

• Added peppercorn, cardamom seasoning option;
• Add Pickle Crisp option (for added crunch);
• Suggested liquid stevia sweetener alternative to sugar (the sugar here is a seasoning)

Nutrition information

Regular version with sugar

Per 1 sprout:

• 16 calories, 5 mg sodium

Sugar-free version

Per 1 sprout:

• 11 calories, 5 mg sodium
• Weight Watchers PointsPlus®: 1 sprout: 0 points; 2 to 5; 1 point; 6 to 12 sprouts: 3 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Pickle Crisp ® is a registered trademark of the Jarden Corporation.