Pickled Brussel Sprouts Recipe
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!
