Othercreativecanning5.0
Pickled Brussels Sprouts
Pickled brussels sprouts are a delicious way to preserve brussels sprouts in season.
👥 48 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
If Canning, prepare a water bath canner, jars, lids, and bands before beginning. The canner should be preheated for hot pack, which means at a gentle simmer (around 180 degrees F).
Water2 cups
2
Wash and clean the brussels sprouts. Time the stem ends and remove any outer leaves. The sprouts should be small, tight heads. Cut any large sprouts in half.
Brussels Sprouts3 lbs
3
Bring a pot of water to a boil and blanch the sprouts for about ⏱️ 4 minutes. Remove with a slotted spoon and pack into jars, leaving 1/2 inch headspace. Discard cooking water.
Water2 cups
4
Add dry spices to each jar (but not vinegar, water, and salt).
Water2 cups
5
Add the brine ingredients to a pot, including vinegar, water, and salt. Bring it to a hard boil, stirring to dissolve the salt.
Water2 cups
6
Pour the boiling brine over the brussels sprouts in jars, maintaining 1/2 inch headspace. De-bubble jars, adjust headspace and cap with 2-part lids
Brussels Sprouts3 lbs
7
If canning, process in a water bath canner for ⏱️ 10 minutes, adjusting for altitude (see notes).
Water2 cups
8
Remove the jars from the canner to cool on a towel on the counter. After ⏱️ 12-24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly sealed jars should maintain quality on the pantry shelf for 12-18 months.
9
I'd suggest waiting for at least 1 week before eating the brussels, to allow time for them to properly pickle and for the flavors to infuse.
Nutrition Facts
calories
20 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
602 mg
protein Content
1 g
carbohydrate Content
3 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.12 g
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