I’ve been making jars of these tangy, crunchy pickled Brussels sprouts all fall — they’re crisp, garlicky, and shockingly addictive. This easy pickled Brussels sprouts recipe turns a humble veg into a jarred condiment that brightens sandwiches, charcuterie boards, and weeknight salads. If you love quick pantry projects and bold, vinegar-forward flavors, this method is a no-fuss way to preserve a seasonal vegetable. (If you enjoy simple, ingredient-focused recipes, you might also like this short pantry primer.)

Why you’ll love this dish

Quick, budget-friendly, and sturdy in the fridge or pantry, these pickled Brussels sprouts are a great way to stretch a big bag of veg into multiple meals. The recipe uses a straightforward brine — equal parts vinegar and water with pickling salt — and a hit of garlic and cayenne for heat. You get crunch that stays even after pickling and a versatile flavor profile that pairs with everything from roasted meats to creamy cheeses.

“Tangy, crunchy, and utterly addictive — these pickled sprouts turned my sandwich into something I looked forward to every day.” — A happy tester

They’re perfect when:

You want a make-ahead condiment for holiday boards.
You’re looking for a bright side for heavy winter meals.
You need shelf-stable gifts (follow safe canning steps below).

If you plan to serve them with roasted chicken or hearty mains, try a complementary main dish like this balsamic baked chicken recipe for a crowd-pleasing combo.

How this recipe comes together

This recipe follows a few clear stages so you know what to expect: sterilize jars; prep the sprouts (trim, halve, soak); make the brine; pack jars with garlic and peppers; fill with hot brine, then water-bath process for safety. Total hands-on time is short, but allow a full day for jars to cool and seal. The result: bright, crunchy sprouts with garlic and a steady warming heat.

What you’ll need

2 pounds Brussels sprouts
5 cloves garlic (one per jar)
5 hot cayenne peppers (dried or fresh)
5 cups vinegar (white or apple cider)
5 cups water
7 tablespoons pickling salt
Spices (optional: mustard seeds, peppercorns, bay leaf)

Notes/substitutions:

Use apple cider vinegar for a rounder, fruitier tang; white vinegar is more neutral.
Pickling salt dissolves cleanly; kosher salt can work but measure by weight if substituting.
Swap cayenne for sliced jalapeño or red pepper flakes for different heat character.

How to prepare it

Place five clean canning jars in a large stockpot and cover with water. Bring to a rolling boil and let them sterilize for 15 minutes. Keep jars hot in the water until ready to fill.
Put canning jar seals (flat lids) in a small pot of hot water to soften the sealing compound; leave there until use.
Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Cut each sprout in half lengthwise.
Soak the halved sprouts in a bowl of cool water with a pinch of salt for 15 minutes to remove grit and tighten texture, then drain.
In a large pot, combine vinegar, water, and pickling salt. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors and dissolve the salt.
Remove jars from the hot water (use tongs or a jar lifter). Pack the hot jars with Brussels sprouts, adding one garlic clove and one cayenne pepper to each jar. Add any optional spices.
Pour the hot brine over the packed sprouts, leaving 1/2 inch headspace. Wipe rims with a moistened paper towel. Place hot flat lids on jars and screw on rings until fingertip-tight.
Return the jars to the boiling water bath using a jar lifter. Process for 15 minutes with a gentle boil.
Carefully remove jars and set them upright on a towel-lined counter. Do not disturb for 24 hours. Listen for the “ping” — that pop means a good seal.
If any jar doesn’t seal, refrigerate and use those jars first or reprocess them with a fresh lid.

Directions

Sterilize jars: boil jars for 15 minutes in a stockpot of water.
Warm lids: keep seals in hot water to soften the gasket.
Prep sprouts: trim, halve, and soak in cool salted water 15 minutes; drain.
Make brine: simmer vinegar, water, and pickling salt for 10 minutes.
Pack jars: fill with sprouts, 1 garlic clove, and 1 cayenne pepper per jar.
Add brine: pour hot brine, leave 1/2" headspace, clean rims, add lids and rings.
Process: place jars back in boiling water and process 15 minutes.
Cool: remove jars, let sit undisturbed 24 hours; check seals.

Best ways to enjoy it

Slice into salads for crunch and acidity.
Chop and toss into grain bowls or warm grain salads.
Add to a charcuterie board alongside cured meats and cheeses.
Top sandwiches, burgers, or tacos for bright, vinegary contrast.
Serve on the side of roasted or grilled meats — they cut through rich flavors nicely. If you need a dessert pairing after a salty, vinegary spread, try this carrot cake cheesecake for a sweet finish.

How to store & freeze

Shelf-stable: If jars sealed properly during the water-bath process, store unopened jars in a cool, dark place for up to 1 year.
Refrigeration: Once opened, keep refrigerated and use within 4–6 weeks for best texture and flavor.
Freezing: Pickled sprouts can be frozen but texture will change; not recommended if you want crispness.
Safety: Always check lids before use. If a jar bulges, has off smells, or the contents are cloudy in an unusual way, discard the jar. Label jars with date made.

Pro chef tips

Consistent jar fill helps even heat penetration during processing — pack evenly but don’t crush.
For extra crunch, briefly blanch sprouts in boiling water for 30–45 seconds, then shock them in ice water before packing.
Use a magnetic lid wand or hot tongs to handle lids and jars safely.
Measure salt by weight for repeatable results; pickling salt is highly recommended.
Let the pickles rest for at least 1 week before eating for best flavor development, though they’ll be fine sooner.

Creative twists

Smoky: add a teaspoon of smoked paprika or a chipotle pepper to each jar.
Herb-forward: tuck in dill sprigs or a sprig of thyme for fresh-herb brightness.
Sweet-sour: dissolve 1/2 cup sugar into the brine for a sweeter pickle.
Low-sodium: reduce salt but increase processing vigilance; taste and shelf-life will differ.
Vinegar swap: use rice vinegar with a touch of mirin for an Asian-inspired flavor.

Your questions answered

Q: How long before pickles are ready to eat?
A: You can eat them after 24–48 hours, but flavor improves after 1 week as brine penetrates the sprouts.

Q: Can I skip the water-bath processing and just fridge-pickle?
A: Yes — refrigerator pickles are quicker and safer if you won’t shelf-store them. Pack jars, pour hot brine, cool, then refrigerate; use within 4–6 weeks.

Q: What if a jar doesn’t seal?
A: If a jar stays unsealed after 24 hours, refrigerate and use first or reprocess with a fresh lid and the same processing time.

Q: Can I use other peppers?
A: Absolutely. Fresh jalapeños, serranos, or even dried chiles work. Adjust quantity to control heat.

Conclusion

If you want a classic approach with solid technique, this method will give you crunchy, garlicky pickled Brussels sprouts that hold up in sandwiches and on boards. For a slightly different take on halved sprouts and proof of concept, see this Pickled Brussels Sprout Halves Recipe. If you prefer a tested step-by-step blog-style guide with photos, this Easy Pickled Brussels Sprouts Recipe | The Foodie Affair is a useful companion.

Pickled Brussels Sprouts

Tangy, crunchy pickled Brussels sprouts that are garlicky and addictive, perfect for sandwiches and charcuterie boards.

Prep Time 30

Cook Time 25

Total Time 55

Serving Size jars

Ingredients

Main Ingredients

2 pounds Brussels sprouts Fresh sprouts, trimmed and halved
5 cloves garlic One per jar
5 pieces hot cayenne peppers Dried or fresh
5 cups vinegar White or apple cider vinegar
5 cups water For brine
7 tablespoons pickling salt Use pickling salt for best results
Spices (optional) Mustard seeds, peppercorns, bay leaf

Instructions

Preparation

Sterilize jars by boiling them in a stockpot of water for 15 minutes. Keep jars hot until ready to fill.
Warm jar lids in a small pot of hot water to soften the sealing compound.
Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Cut each sprout in half lengthwise.
Soak halved sprouts in a bowl of cool water with a pinch of salt for 15 minutes to remove gritty texture, then drain.

Making the Brine

In a large pot, combine vinegar, water, and pickling salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Packing the Jars

Remove jars from hot water and pack them with Brussels sprouts, adding one garlic clove and one cayenne pepper into each jar.
Pour hot brine over the packed sprouts, leaving 1/2 inch headspace. Wipe rims with a moistened paper towel.
Place hot flat lids on jars and screw on rings until fingertip-tight.

Processing

Return jars to boiling water bath using a jar lifter. Process for 15 minutes in gentle boil.
Carefully remove jars and set them upright on a towel-lined counter. Do not disturb for 24 hours. Listen for the 'ping' indicating a good seal.

Notes

For different flavors, consider using apple cider vinegar for a fruitier tang or switching cayenne with jalapeño or red pepper flakes. Always check seals and store unopened jars in a cool, dark place for up to 1 year.

Easy Pickled Brussels Sprouts Recipe