Pickled Brussels Sprouts

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

These 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.

Contents

The recipe

Jars: Quarter-litre (1/2 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 (1/2 inch)

Processing time: 10 minutes (either jar size)

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Yield: 4 x half-litre (US pint) jars

Course Pickles

Cuisine American

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 1/2 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

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.
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.
Divide the Brussels amongst the jars you are using: either quarter-litre (1/2 US pint) or half-litre (1 US pint) jars.
Leave about 3 cm (1 inch) free at the top of each jar.
At this step, you will know if you need extra jars.
[Optional] Add a cardamom pod and 2 or 3 peppercorns to each jar.
[Optional] Add an 1/8th teaspoon Pickle Crisp to each jar.
Using a slotted spoon, divide the onion and pepper amongst the jars.
Leave 2 cm (1/2 inch) headspace
Fill the jars with the brine. Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar 10 minutes; increase time as needed for your altitude.
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.

Pickled Brussels Sprouts

The recipe