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