Pickled Brussels Sprouts Recipe
Pickled Brussels Sprouts Recipe photo by Taste of Home
Next Recipe

Pickled Brussels Sprouts Recipe

Be the first to add a review
Publisher Photo
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious!—Heather King, Frostburg, Maryland
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES: 48 servings


  • 3 pounds fresh Brussels sprouts, trimmed and halved (about 12 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

Nutritional Facts

1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.


  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. Yield: 6 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Pickled Brussels Sprouts in Country Woman August/September 2014

Reviews for Pickled Brussels Sprouts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image