Pickled brussel sprouts | canned pickled brussel sprouts

The Best Pickled Brussel Sprouts

These tangy pickled Brussel sprouts are so delicious and very easy to make. They are such a great way to use up your bumper brussel sprout crop from your garden or the haul from the grocery store or farmer’s market. This method will preserve the crispness of your Brussel sprouts in this tangy brine. It tastes amazing in salads, pasta, as a side dish, etc.

We love to garden and Brussel sprouts are some of the vegetables that we grow regularly.  We had such a good harvest coming in that we needed a way to preserve them so they would not just go bad.  This is the answer to our problem.   The recipe is small enough for you to use store-bought vegetables to make it if that is all that you have.

PIN FOR LATER

Pickled Brussel Sprouts | counter with a cloth on it and a bowl sitting on top with fresh brussel sprouts

How do you preserve fresh Brussel sprouts?

You can store Brussel sprouts in a sealed bag in the refrigerator for a week or so.  For longer-term storage you can pickle Brussel sprouts, or blanch and freeze them for eating later in the season.

What is the healthiest way to eat Brussel sprouts?

Is it better to buy Brussel sprouts on the stalk?

Brussel sprouts stay fresh longer on the stalk. These can be put in water to help lengthen the freshness when you get home.

Can you eat raw Brussel sprouts in a salad?

Yes! Raw Brussel sprouts are wonderful in a salad. They taste a lot like cabbage

Are Brussel sprouts very healthy?

According to Dr. Josh Axe Brussel sprouts are very healthy. They are rich in antioxidants, cancer fighters, good for fighting heart disease, digestive helper and so much more.  See the link below for the information on all of the wonders of this little vegetable by Dr. Axe on his website.

Do I have to pressure can pickled Brussel sprouts?

No. It is pickled in brine so this is a high acid food not needing to be pressured canned.

What I use to can pickled Brussel sprouts

  • Boiling Water Canner or Steam Canner
  • Canning jar grabbing tongs
  • 5 Clean pint-size canning jars
  • New flat canning jar rings or Tattler reusable flat lid and gasket
  • Canning jar rings
  • Washcloth for sitting hot jars on while filling
  • Washcloth or paper towel for wiping the jar rims before sealing
  • Plastic debubbler
  • Several old clean towels folded and stacked to place hot jars on
  • Ladle for putting the pickling brine in the jars
  • Small pan for simmering canning jar flat lids
  • Canning jar funnel

 

Pickled Brussel Sprouts Recipe

  • 2 pounds of fresh Brussel sprouts
  • 5 cloves of fresh garlic
  • 5 hot peppers (optional)
  • 5 cups of white vinegar
  • 5 cups of spring water or filtered water
  • 7 Tablespoons of Himalayan pink salt or pickling salt

Directions for Canning Pickled Brussel Sprouts

  • Remove any wilted or damaged outer leaves on the Brussel sprouts.  
  • Wash the Brussel sprouts in freshwater. 
  • Cut Brussel sprouts in half.
  • Let them sit in a bowl of salted water for 15 minutes.
  • In a large pot mix together white vinegar, water, and salt.
  • Bring the brine to a boil and then when it is boiling reduce heat to simmer.
  • In the water bath canner put your washed canning jars in it and fill them with water and put water on the outside of the jars in the pan. Make sure that the canner has the metal piece for the bottom of the pan to protect your jars from direct heat. This will help to keep the jars from breaking.
  • Bring the water to a simmer
  • Get several old towels and fold them and put them stacked on the counter to put the jars on to cool.  This will protect your counter and will not shock the hot jars with the cold counters and make them crack.
  • In a small pan place new, clean flat lids and enough water to cover them. Turn on the pan to simmer. Do not boil.

Grab a clean dishcloth or washcloth and fold it to sit the hot jar on to protect it from the cold counter.  With your jar grabber or jar tongs grab one of the jars and pour the hot water out of it before sitting it onto the counter.  Fill your jar with the Brussel sprouts.  Add a piece of garlic and pepper if desired to 3/4 inches from the top of the jar.  Ladle hot brine into the jar to 1/2 inch of headspace at the top.  Use a debubbling wand or the thin handle of a wooden spoon to push around the Brussel sprouts and release air bubbles. With a clean lint-free cloth or paper towel wipe the rim of the jar. Place a two-piece lid on the jar and tighten the ring until just tight. Do not overtighten because air needs to release. 

Using the jar lifter or jar tongs pick up the jar and place it into the canner.  

Repeat the process for each jar until they are all full. 

Bring the water to a boil and then process the jars for 10 minutes.  

Using the jar lifter/jar tongs carefully lift the hot jars from the canning pot and place them on the towels to cool. Leave the jars there for 24 hours out of the sunshine and then label them with what they are and when they were canned.

Keep the jars in a dark, cool place. This will last over a year.

If you are steam canning:

  • Make sure the bottom of your steam canner has at least 3 quarts of water in it. 
  • Pack the jars with Brussel sprouts and a garlic clove and pepper if desired leaving 3/4 inch space at the top. Then fill the jars with brine as above leaving 1/2 inch headspace up at the top of the jar.
  • Wipe down the rims and place the 2 piece lids on your jars and tighten them to just tight. Don’t over-tighten because the air needs to get out.
  • Place jars into your steam canner.
  • Place the lid on top of the steam canner. 
  • When you see steam coming out of the top out of the hole on top of your canner then start timing for 10 minutes.
  • When the timer goes off remove hot jars with the bottle lifter / Jar tongs onto a flat surface like the countertop with several layers of folded towels to protect the surface. 
  • Leave a space between each jar.  Let cool for 24 hours without disturbing
  • Label jars with date and what it is and store them in a cool, dark place. 
  • These pickled Brussel sprouts will last over a year.

 

 

Print recipe for later

The Best Pickled Brussel Sprouts

sketch of the rosevine cottage girls and animals

Deliciously tangy pickled Brussel sprouts.

Ingredients

  • 2 pounds of fresh Brussel sprouts
  • 5 cloves of fresh garlic
  • 5 hot peppers (optional)
  • 5 cups of white vinegar
  • 5 cups of spring water or filtered water
  • 7 Tablespoons of Himalayan pink salt or pickling salt

Instructions

Remove any wilted or damaged outer leaves on the Brussel sprouts.  
Wash the Brussel sprouts in freshwater. 
Cut Brussel sprouts in half.
Let them sit in a bowl of salted water for 15 minutes.
In a large pot mix together white vinegar, water, and salt.
Bring the brine to a boil and then when it is boiling reduce heat to simmer.
In the water bath canner put your washed canning jars in it and fill them with water and put water on the outside of the jars in the pan. Make sure that the canner has the metal piece for the bottom of the pan to protect your jars from direct heat. This will help to keep the jars from breaking.
Bring the water to a simmer
Get several old towels and fold them and put them stacked on the counter to put the jars on to cool.  This will protect your counter and will not shock the hot jars with the cold counters and make them crack.
In a small pan place new, clean flat lids and enough water to cover them. Turn on the pan to simmer. Do not boil.
Grab a clean dishcloth or washcloth and fold it to sit the hot jar on to protect it from the cold counter.  With your jar grabber or jar tongs grab one of the jars and pour the hot water out of it before sitting it onto the counter.  Fill your jar with the Brussel sprouts.  Ladle hot brine into the jar to 1/2 inch of space at the top.  Use a debubbling wand or the thin handle of a wooden spoon to push around the Brussel sprouts and release air bubbles. With a clean lint-free cloth or paper towel wipe the rim of the jar. Place a two-piece lid on the jar and tighten the ring until just tight. Do not overtighten because air needs to release. 
Using the jar lifter or jar tongs pick up the jar and place it into the canner.  
Repeat the process for each jar until they are all full. 
Process the jars for 10 minutes.  
Using the jar lifter/jar tongs carefully lift the hot jars from the canning pot and place them on the towels to cool. Leave the jars there for 24 hours out of the sunshine and then label them with what they are and when they were canned.
Keep the jars in a dark, cool place. This will last over a year.

IF YOU ARE STEAM CANNING

Check with your steam canners instructions.
Make sure the bottom of your steam canner has at least 3 quarts of water in it. 
Fill the jars with Brussel sprouts and then brine as above.
Wipe down the rims and place the 2 piece lids on your jars and tighten them to just tight. Don’t over-tighten because the air needs to get out.
Place jars into your steam canner.
Place the lid on top of the steam canner. 
When you see steam coming out of the top out of the hole on top of your canner then start timing for 10 minutes.
When the timer goes off remove hot jars with the bottle lifter / Jar tongs onto a flat surface like the countertop with several layers of folded towels to protect the surface. 
Leave a space between each jar.  Let cool for 24 hours without disturbing
Label jars with date and what it is and store them in a cool, dark place. 
These pickled Brussel sprouts will last over a year.

So here we go! Ready To Can? Let’s start canning!

Canning And Preserving Videos:

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top