Brussels sprouts – love them or hate them? If you fall into the "not a huge fan" category, this recipe might just change your mind! Pickled brussels sprouts are a delicious and tangy twist on this classic veggie, adding a delightful crunch and burst of flavor to any meal.
They're perfect as a side dish, on a charcuterie board, or even chopped up and added to salads for a flavor and texture boost. Plus, they're incredibly easy to make at home – ready in under an hour!
In just 30 minutes of prep time, you can whip up a batch of these beauties that will last for weeks in your fridge. They're also a great way to preserve Brussels sprouts when they're in season and at their peak freshness.
Prep time: 30 min
Cook time: 10 min
Serving: 6 pint jars
What you’ll need:
- 3 lbs Brussels sprouts, trimmed and halved
- 6 garlic cloves, halved
- 2 tsp red pepper flakes, crushed
- 2 ½ cups of white vinegar
- 2 ½ cups of water
- Sweet red pepper, 1, chopped
- 1 onion, chopped
- 3 tbsp canning salt
- 1 tbsp celery seed
- ½ cup sugar
- 1 tbsp whole peppercorns
Instructions:
- Add water to the Dutch oven and bring to a boil. Then, add Brussels sprouts and cook for 4 minutes until tender. Remove with a slotted spoon. Then, transfer it into the ice water. Let drain and pat dry them.
- Place Brussels sprouts into the six jars. Top with pepper flakes and garlic.
- Add the remaining ingredients into the saucepan and bring to a boil. Add this liquid over Brussels sprouts and remove air bubbles from the jars. Wipe rims and place lids on jars. Apply bands.
- Prepare the water bath canner. Add water to the water bath canning. Bring to a boil. Place sterilized jars into the water bath canner.
- Let process for 10 minutes. After 10 minutes, remove jars from the water bath canner. Let cool it.
Nutrients:
Calories 17, Protein 1g, Carbohydrate 3g, Fat 0g, Sugar 1g
Here are some helpful tips:
- Choose firm, brightly colored Brussels sprouts for the best flavor and texture.
- If you don't have a dutch oven, a large pot will work just fine for blanching the Brussels sprouts.
- Use a sterilized jar lifter to safely remove the hot jars from the water bath canner.
- Let the pickled Brussels sprouts sit for at least a week to allow the flavors to develop before enjoying.
Serving Suggestions:
- As a side dish: Enjoy pickled Brussels sprouts alongside roasted chicken, grilled fish, or a veggie burger.
- On a charcuterie board: The sweet and tangy flavor pairs perfectly with cured meats, cheeses, and crackers.
- In salads: Chopped pickled Brussels sprouts add a delightful crunch and burst of flavor to green salads, potato salad, or coleslaw.
- On sandwiches: Add a few sliced pickled Brussels sprouts to your next sandwich for a tangy and flavorful surprise.
- Bloody Mary garnish: For a unique twist on a classic cocktail, use pickled Brussels sprouts as a garnish for your next Bloody Mary.
This recipe offers a burst of sweet and spicy flavor, plus a delightful crunch that will add excitement to any meal. They might just become your new favorite way to enjoy this under-appreciated veggie!
