What You’ll Need…
Pickled Brussels Sprouts Recipe
4lbs Brussels Sprouts (makes about 4 quarts)
6 cups of vinegar (apple cider or white)
2 cups of water
2 cups sugar
2 tbs salt
6 tbs pickeling spice
Plus Canning Supplies –
If you’re new to canning, the National Center For Home Food Preservation has all of the info you need to get started.
I use quarts instead of pints. These things are delicious and don’t last long once they’re opened. But, if you prefer pints then 8 pints will hold the same quantity as what this recipe calls for.
Step By Step Instructions
1.) You want to preserve your best sprouts. pick the sprouts that are firm and compact. If your sprouts are “blown” (loose and open leaves), that could mean that the soil is lacking organic matter.
2.) Wash the peppers and sprouts. Remove the stems and peel away leaves that are blemished. Cut the peppers to your liking.
3.) Make the pickling solution… Measure then mix the vinegar, water, sugar, salt, and pickling spices together in a non-reactive pot (pretty much any cookware that isn’t aluminum, copper, tin, or unseasoned cast iron). Bring to a boil for a few minutes.
4.) OPTIONAL. If you’d like your sprouts to be extra soft, then boil or steam them before putting in your jars. Processing them in the water bath will soften them, but if you prefer little to no crunch then cooking them for a few minutes before canning may be for you.
5.) Load your jars with the brussels sprouts and peppers then cover them with the hot pickling solution. Leave a 1″ headspace.
6.) Process in a water bath canner for 15 minutes (10 minutes if you’re using pints).
7.) Remove them from the canner and place them on a surface that won’t get damaged by having the hot jars on them. A folded towel between your jars and counter should work. Let them sit overnight.
8.) Any lids that didn’t seal should be consumed within a couple weeks or reprocessed (check out the end of step 7 in my pressure canning tomatoes post to find out what to look for to make sure your jars are sealed). Store in a cool dry place. Waiting a couple weeks before eating them will allow the flavors to soak in for maximum deliciousness.
If you have some remaining ingredients, don’t worry. This is typical. I had about 3/4 of a quart of pickling solution and about a 1/2 quart of brussels sprouts left over.
The first time I tried these I was pleasantly surprised. I didn’t expect them to taste so good. Give this recipe a try and find out for yourself!