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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
- Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars.
- 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.
- 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.
Originally published as Pickled Brussels Sprouts in Country Woman August/September 2014