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Pickled Brussels Sprouts

A delightful and tangy addition that elevates any meal while offering numerous health benefits.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds fresh Brussels sprouts, trimmed and halved
  • 6 cloves garlic, halved
  • 2 teaspoons crushed red pepper flakes
  • 2.5 cups water
  • 2.5 cups white vinegar
  • 1 medium onion, thinly sliced
  • 1 medium sweet red pepper, finely chopped
  • 1/2 cup sugar (or sugar substitute for lower calories)
  • 3 tablespoons canning salt
  • 1 tablespoon celery seed
  • 1 tablespoon whole peppercorns

Method
 

Preparation
  1. Fill a Dutch oven three-fourths full with water and bring it to a boil.
  2. Add Brussels sprouts in batches and cook, uncovered, for 4 minutes or until crisp-tender. Remove them with a slotted spoon and immediately drop them into ice water. Drain and pat dry.
  3. Pack the Brussels sprouts into six hot 1-pint jars.
  4. Divide garlic and pepper flakes among the jars.
  5. In a large saucepan, bring the remaining ingredients to a boil.
  6. Carefully ladle the hot liquid over the Brussels sprouts, leaving a 1/2-inch headspace.
  7. Remove air bubbles and adjust headspace if necessary by adding the hot mixture.
  8. Wipe the rims of the jars and center lids on them. Screw on bands until fingertip tight.
Canning
  1. Place jars into the canner with simmering water, ensuring they are completely covered. Bring to a boil and process for 10 minutes.
  2. Remove jars and let them cool.

Notes

These Pickled Brussels Sprouts are perfect for meal prep and can be served as a crunchy snack or side dish. They can be stored in the refrigerator for up to three months.