Pickled Brussels Sprouts Recipe

Name: Pickled Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh Brussels sprouts, trimmed and halved (about ½ cups); 6 garlic cloves, halved; 2 teaspoons crushed red pepper flakes; 2-1/2 cups water; 2-1/2 cups white vinegar; 1 medium onion, thinly sliced; 1 medium sweet red pepper, finely chopped; 1/2 cup sugar; 3 tablespoons canning salt; 1 tablespoon celery seed; 1 tablespoon whole peppercorns

Servings: persons

3 pounds fresh Brussels sprouts, trimmed and halved (about ½ cups)
6 garlic cloves, halved
2 teaspoons crushed red pepper flakes
2-1/2 cups water
2-1/2 cups white vinegar
1 medium onion, thinly sliced
1 medium sweet red pepper, finely chopped
1/2 cup sugar
3 tablespoons canning salt
1 tablespoon celery seed
1 tablespoon whole peppercorns

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

346

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds fresh Brussels sprouts, trimmed and halved (about ½ cups), 6 garlic cloves, halved, 2 teaspoons crushed red pepper flakes, 2-1/2 cups water, and more.

Yes, Pickled Brussels Sprouts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Brussels Sprouts

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