Pickled Brussels Sprouts
A crunchy, tangy snack that's perfect for charcuterie boards or as a topping for sandwiches.
Ingredients
Main Ingredients
- 2 pounds Brussels sprouts Trimmed and halved
- 5 cloves garlic 1 clove per jar
- 5 hot cayenne peppers hot cayenne peppers Dried or fresh; if fresh, slit for heat infusion
- 5 cups vinegar Use 5% acidity white or apple cider vinegar
- 5 cups water
- 7 tablespoons pickling salt See note about using kosher salt
Optional Spices
- to taste mustard seeds
- to taste peppercorns
- 1 leaf bay leaf
- 1/2 teaspoon dill seed
Instructions
Sterilizing Jars
- Place five canning jars in a large stockpot, fill with water to cover, and bring to a vigorous boil. Boil jars for 15 minutes to sterilize.
- Keep jars in hot water until ready to fill. Place canning jar seals in hot water; do not boil them.
Prepare Brussels Sprouts
- Trim the stem ends of the Brussels sprouts. Remove any yellow or ragged outer leaves and slice each sprout in half lengthwise.
- Fill a bowl with cool water and 1–2 teaspoons salt; let the halved sprouts sit for 15 minutes.
Make Brine
- In a large pot, combine vinegar, water, and pickling salt. Bring to a boil and then simmer for 10 minutes.
Fill Jars
- Remove a sterilized jar from the hot-water bath. Pack the jar tightly with halved Brussels sprouts, add one garlic clove and one cayenne pepper.
- Pour hot brine over the packed sprouts, leaving 1/2 inch of headspace at the top.
- Wipe the rim with a moistened paper towel. Place a hot seal on the jar and screw on the ring until finger-tight.
Process Jars
- Carefully lower the sealed jars back into the boiling water bath, ensuring water covers jars by at least 1 inch.
- Process jars in boiling water for 15 minutes, starting the timer once the water returns to a full boil.
Cooling
- Remove the jars and set them on a towel on the counter. Do not disturb for 24 hours.
Notes
Use 5% vinegar for safe shelf-stable canning. To store, keep jars in a cool, dark pantry for up to 12 months.