Pickled Brussels sprouts that stay crunchy and are slightly spicy.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
3 weeks
total:
3 weeks
Servings:
40
Yield:
5 pints
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.

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  • Sterilize the jars and lids in boiling water for at least 5 minutes.

  • Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.

  • Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.

  • Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.

  • Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.

  • Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

  • Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.

  • Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.

  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

Nutrition Facts

11 calories; protein 0.8g 2% DV; carbohydrates 2.2g 1% DV; fat 0.1g; cholesterolmg; sodium 1227.5mg 49% DV. Full Nutrition

Reviews (16)

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Most helpful positive review

Rating: 5 stars
11/18/2012
What an excellent recipe I replaced the pepper flakes with fresh minced hot peppers for the garden. Also added ground bell pepper onion and garlic too. Essentially I ground everything up put 2 tbs of mixture in bottom of quart jars filled with sprouts and finally added hot brine. Read More
(18)
20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2012
What an excellent recipe I replaced the pepper flakes with fresh minced hot peppers for the garden. Also added ground bell pepper onion and garlic too. Essentially I ground everything up put 2 tbs of mixture in bottom of quart jars filled with sprouts and finally added hot brine. Read More
(18)
Rating: 5 stars
03/29/2012
Just made these today and can't wait to try them! They were very simple to make...I halved the recipe and got 3 half-pint jars out of it (had extra liquid left over but that was no big deal). Will be back in 3 weeks to update...I'm so excited lol!:) Read More
(14)
Rating: 4 stars
08/04/2012
This was a good starter recipe. I added dill and pickling spice. I also added a habenaro on some jars for a little kick for Bloody Marys! Thanks for recipe! Read More
(10)
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Rating: 5 stars
04/18/2016
I made cases of them. They are turning purple. They still taste good and have a good texture. What causes this? Could it be the crushed red pepper flakes that does it. Would love to know!!! Thanks! Read More
(10)
Rating: 4 stars
08/01/2013
It was supper easy! added jalapeno slices and some dill pickling season to the brine.the original ingredient need some more zest.I'll let you know in 3 wk's how they come out! Read More
(3)
Rating: 5 stars
12/06/2017
My family loves these. I have made them a few times and their favorite is when I add hot thai peppers. Read More
(1)
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Rating: 5 stars
05/26/2019
So excited to see how these taste. Really quick simple recipe to follow:) Read More
Rating: 5 stars
12/27/2019
So easy and very tasty! Read More
Rating: 5 stars
02/08/2019
I used a few mustard seeds and onions. lovely unusual pickle Read More