A zesty addition to a salad, appetizer platter, or charcuterie board, these Small Batch Pickled Brussels Sprouts are unexpected and delicious!
Brussels sprouts get kind of a bad rap but if they are prepared right they can be really, really good! This small batch recipe for pickled Brussels sprouts makes just two pint jars, which to us is the perfect amount since that’s one to keep and one to share, or one for now and one for later!
The water bath canning process makes them shelf stable and really infuses the pickling brine into them. They are great as a snack or in a salad, as an addition to a party tray or as a standalone pickle. Definitely different but totally delicious!
Are Brussels Sprouts ACTUALLY good for you?
Brussels sprouts are:
- packed with nutrients and anti-oxidants
- high in fiber
- full of Vitamin C and Vitamin K
- one of the best plant sources of omega-3 fatty acids
Brussels sprouts come with serious health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.
They are very underrated, mostly because they have a bad reputation for not tasting good. This recipe is one of many that proves they can be delicious!
Why Should you Make your own Pickles?
Canning and preserving are things that most of us know as something that our grandparents did. It was a valuable life skill back in the day and it is getting popular again as a lot of us are taking time to rediscover our roots. The best part is that it is not that hard to do!
There are many ways to preserve things and make them shelf stable but I think that the easiest one to learn is water bath canning. A small batch, one or two jar recipe is a great place to start when you are just starting out. Nothing too intimidating, and great results with very little work!
Special Equipment:
In order to do any sort of water bath canning you need a few things:
- Mason Jars
- Jar Rings
- Canning Lids
- Water Bath Canner
- Tongs
Water Bath Canning Tips
– A water bath canner is just a big pot with a rack at the bottom for the jars to sit on.
– There should be enough water in the pot for full jars to be covered by an inch of water.
– Keeping the lid on the pot will make the water come to a boil faster.
– Wash the jars with soap and water then put them into the canning pot while heating the water to a boil. Boil for 10 minutes to sterilize then then remove to a kitchen towel using canning tongs.
Want to learn more about water bath canning?
There is a GREAT article all about water bath canning at the Fresh Preserving site if you want direction from experts. They have all sorts of fantastic information!
What You’ll need to make Small Batch Pickled Brussels Sprouts
- fresh Brussels sprouts
- garlic cloves
- thinly sliced onion
- chopped red pepper
- white vinegar
- red pepper flakes
- white sugar
- canning salt
- celery seed
- whole peppercorns
- bay leaf
How to make Small Batch Pickled Brussels Sprouts
Pickling Brussels sprouts is an awesome way to infuse flavor into a healthy vegetable and create an unexpected and delicious pickle! They make a zesty addition to a salad, appetizer platter, or charcuterie board.
This recipe makes just two pint sized jars and is a great way to appreciate and enjoy Brussels sprouts, even for the haters!
Wash the jars with soap and water. Place the jars into the water bath canning pot and fill with enough water to cover the jars by about an inch. Cover the pot and bring the water to a boil. Boil the jars for 10 minutes to sterilize. Remove to a towel or a rack to cool.
Fill a large pot three quarters full of water and bring to a boil. Add the Brussels sprouts and cook, uncovered, for 3 minutes or until crisp-tender. Remove from the water with a slotted spoon and immediately drop into ice water. Drain, pat dry and set aside.
Divide the garlic, sliced onions and chopped red peppers evenly between the two pint jars.
Pack Brussels sprouts into the jars.
In a small saucepan, combine the pickling brine ingredients and bring to a boil. Boil for 2-3 minutes then remove from the heat.
Carefully ladle hot liquid into the jars over the Brussels sprouts, leaving 1/4 inch headspace.
Wipe the jar rims and seal the jars (fingertip tight).
Place jars into the water bath canner, ensuring that they are completely covered with water. Bring the water back to a boil and then process for 10 minutes.
Remove jars and allow to cool.
Other Water Bath Canning Ideas You May Like
Hot Italian Giardiniera – a delicious way to preserve veggies and a great little snack too!
Pineapple Cowboy Candy – sweet, savory and spicy, as a snack, a condiment, or an appetizer, these are delicious and addicting!
Old English Style Pickled Onions – a favorite in British Pubs, Old English Style Pickled Onions are delicious and make a great addition to any meat & cheese tray!
Pickled Asparagus – Easy and delicious, Pickled asparagus makes a great addition to a cheese plate, a Bloody Mary, or even just a pickle on the side!
Pickled Jalapeno Nacho Rings – one of our family’s favorite recipes – especially delicious on nachos, chili and pizza!
Small Batch Pickled Brussels Sprouts
Ingredients
Equipment
Method
- Wash the jars with soap and water. Place the jars into the water bath canning pot and fill with enough water to cover the jars by about an inch. Cover the pot and bring the water to a boil. Boil the jars for 10 minutes to sterilize. Remove to a towel or a rack to cool.
- Fill a large pot three quarters full of water and bring to a boil. Add Brussels sprouts and cook, uncovered, for 3 minutes or until crisp-tender. Remove from the water with a slotted spoon and immediately drop into ice water. Drain and pat dry.
- Divide the garlic, sliced onions and chopped red peppers evenly between the two pint jars.
- Pack Brussels sprouts into the jars.
- In a small saucepan, combine the pickling brine ingredients and bring to a boil. Boil for 2-3 minutes then remove from the heat.
- Carefully ladle hot liquid into the jars over the Brussels sprouts, leaving 1/4 inch headspace. Wipe the jar rims and seal the jars (fingertip tight).
- Place jars into the water bath canner, ensuring that they are completely covered with water. Bring the water back to a boil and then process for 10 minutes. Remove jars and allow to cool.
Nutrition
Tried this recipe?
Let us know how it was!
Marsha Cooper says
These are great in salads!