Pickled Brussels Sprouts

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You’ll need some tools:
  • half-pint mason jars and lids
  • large pot for boiling jars
  • two medium sauce pans
  • bowl of icewater
  • jar tongs
You’ll need a few ingredients:
  • About 4 cups tiny, baby Brussels sprouts
  • 1 cup apple cider vinegar
  • 2 cups water
  • 2 teaspoons course salt
  • a few pinches of peppercorns
  • 1/2 garlic clove for each jar

I wasn’t intending for my next article to be about Brussels sprouts. Sure, I think they are great, but really, my recipe is super easy and not blog-worthy. Though, upon mentioning that I was harvesting some from my garden, Anna requested I blog about them. Not sure if she was being serious, or just trying to keep me motivated… but here it is.

I planted about eight stalks of Brussels spouts many months ago, and I finally took a harvest today. Boiled some up, had them for lunch and they were great. After realizing I could make an article of this subject, I figured I should try a little harder. Cooking them is easy… but in the rare case you don’t want your home to smell like farts, how else can you prepare these little cabbages?

Pickled baby Brussels sprouts! I’ve been wanting to pickle some things for a while now. That was actually the major motivation in tending my garden, but the season was late and short, and I only grew a couple tiny cucumbers and a handful of peppers. The one thing that blew up was the sprouts… and I have lots of young ones that aren’t going to grow before it gets cold, so let’s pickle’em. You can snack on them, garnish your Bloody Mary, maybe your Dirty Martini?

First thing is to clean and prep things. Peel off the sprouts’ loose leaves and cut off the stems (Half or quarter them if you’re using full-sized sprouts). Clean your garlic and rinse your dill.

I had three pots on the stove – a large pot to sterilize and boil my jars, a medium one to create the brine, and a smaller one to blanch the sprouts. Boil your jars for about 15 minutes – which can be stared while you are prepping things. It helps tremendously to have proper jar tongs, because they will be slippery and very hot.

In the medium pot, add your vinegar, water and salt, and bring to a boil. In the other third pot, boil some water and blanch your sprouts, for only about 2 minutes, then pull them out and submerge them in some icy water to cool.

Once your jars are ready, add the seasonings, your sprouts, then using a funnel – pour your brine to about a half inch from the top. Carefully (because the jars will be HOT), screw on the lids tightly and then re-submerge in the large boiling pot of water. Boiling will allow the lid will seal, giving you that popping sound when you re-open later. Boil for about ten minutes, then cool and store in a dark place. Sprouts will be ready in about fourteen days!

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11 Responses to “Pickled Brussels Sprouts”

  1. Anna @ D16 says:

    Wow, I wasn’t aware that pickling Brussels sprouts is something that’s ever done! These look delicious. If I weren’t terrified of killing someone, I’d like to try canning someday.

  2. MMP says:

    Ha! Well, if I don’t die eating these… you should try it!

  3. JB says:

    Matt -

    What a fantastic idea! I pickle regularly & had never thought to do brussel sprouts.

    Will have to try this one!

    Thanks for sharing.
    -jb-

  4. anna marie says:

    oh man! brussels sprouts are just about my favorite thing ever. second only to iced tea. i can’t wait to make these!

    i may or may not have squealed with delight about a sprouts post. fyi.

    • MMP says:

      Ha ha! They turned out good this time, too. Just opened the first jar a couple days ago. Though, I think I’d use more dill next time.

  5. whitney says:

    Despite the fact that brussell sprouts are often compared to gym socks I’ve discovered that when cooked (or pickled) correctly they are always a hit! In fact I made this brussell sprout recipe last year for christmas eve last year and am already getting requests to bring it back in larger quantities this year…. http://localfoods.about.com/od/salads/r/spicybrusselssalad.htm

  6. [...] myself from the pine cones I harvested last Fall. When I was done with that I made 12 jars of pickled brussel sprouts.” As you try to form words, he continues, “Then, on Sunday, I [...]

  7. Pickle Man says:

    Hi

    How long do the pickled sprouts keep for?

    Thanks

    Tom

  8. Zach says:

    I pickled a couple pints of brussel sprouts and they are starting to turn pink in the jars. Has anyone else had this happen?

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