Pickled Brussels Sprouts

pickled brussel sprouts

You’re probably seeing plenty of brussels sprouts at your market right now.  From fall to late winter, these little guys are in season and ready to be roasted, shredded into salads, …or pickled!

pickled brussel sprouts

These stalks had small brussels sprouts on them, but if yours are larger, you can cut them in half for pickling.  Also, remove the rougher outer leaves when necessary. (I saved mine to make brussels sprout chips or to add them to a salad.)

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pickled brussels sprouts

When pickling brussels sprouts (and cauliflower, too), you’ll want to give them a quick boil.

pickled brussels sprouts

While they are draining, go ahead and bring your brine to a boil and simmer for five minutes.

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pickled brussels sprouts

Spoon out the onions and peppers and distribute evenly among your clean, hot jars. Then pack in the brussels sprouts.

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pickled brussels sprouts

Cover with brine, leaving a 1/2 inch headspace and process for 10 minutes in a water bath.

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pickled brussels sprouts

For the best flavor, let sit for a few weeks before enjoying!

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Pickled Brussels Spouts recipe inspired from, “So Easy to Preserve”

Pickled Brussels Sprouts

Prep Time: 15 minutes

Cook Time: 10 minutes

2 half-pint jars

Pickled Brussels Sprouts

Use organic, locally sourced ingredients whenever possible


  • 1 1/2 lbs brussels sprouts (4 cups)
  • 1 1/3 cup white vinegar (5% acidity)
  • 2/3 cup sugar
  • 2/3 cup thinly sliced onions
  • 1/3 cup diced sweet red peppers
  • 1 Tbs mustard seed
  • 1/2 Tbs celery seed
  • 1/3 tsp turmeric
  • 1/3 tsp red pepper flakes


  1. Wash brussels sprouts and remove stems and rough outer leaves
  2. Boil in salted water for 4 minutes (4 tsp canning salt per 1 gallon water)
  3. Set aside and drain
  4. Meanwhile, combine vinegar, sugar, onions, peppers and spices in a saucepan and bring to a boil
  5. Simmer for 5 minutes
  6. Distribute the onion and pepper pieces evenly among clean, hot jars
  7. Fill jars with brussels sprouts, leaving 1/2 inch headspace
  8. Cover with hot brine, leaving 1/2 inch headspace
  9. Remove air bubbles and adjust headspace if needed
  10. Wipe rims of jars with a dampened clean paper towel
  11. Add lids
  12. Process 10 minutes in a boiling water bath

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  • Reply
    January 24, 2015 at 5:59 am

    I’m a huge Brussels sprouts fan but I never thought of a pickled version. What a brilliant idea, Karen! Such a great post and beautiful photos. Hope you’re having a good 2015 so far!

    • Reply
      Farm to Table
      January 24, 2015 at 9:21 am

      Thanks Bill. My hubby loves them so I was excited to make these for him! Happy 2015 to you!

      • Reply
        Jesse Gabriel Pfoser
        September 5, 2017 at 8:46 am

        Ich bin auch ein großer Rosenkohl Fan, habe gerade dein Rezept entdeckt, es dauer zwar noch eine Weile bis die Zeit für Rosenkohl ist aber ich möchte das Rezept unbedingt nachmachen, klappt da auch ohne Zucker!?
        Tolle Blog!
        Viele Grüße sendet
        Jesse Gabriel aus Berlin

        • Reply
          Farm to Table
          September 5, 2017 at 10:55 am

          Vielen Dank für das Stoppen von. Wenn du willst, kannst du den Zucker- und Säure- (Essig-) Inhalt nicht ändern, sonst geht es schlecht und man kann krank werden. Zucker und Säure ist das, was Nahrung bewahrt. Wenn du es einfach machen willst und es sofort essen möchtest, dann kannst du es auslassen, aber es direkt in deinen Kühler legen und innerhalb einer Woche essen. Ich würde es einfach aus Sicherheitsgründen machen und es schmeckt so gut. Nicht unbedingt süß Der Zucker ist mehr für die Erhaltung dann ist es Geschmack. Ich hoffe, das hilft.

          Thank you for stopping by. If you want to can these, you must not change the sugar and acid (vinegar) content otherwise it will go bad and you could get sick. Sugar and acid is what preserves food. If you want to just make it and eat it right away, maybe you can leave it out but put it straight into your refrigerator and eat within a week. I would just make it as is for safety reasons and it tastes great this way. Not necessarily sweet. The sugar is more for preserving then it is taste. Hope that helps.

  • Reply
    2015's Most Popular Posts
    January 15, 2016 at 10:58 pm

    […] Pickled Brussels Sprouts […]

  • Reply
    Week 11: Pickled Brussels Sprouts | The Weekly Pickle
    March 17, 2016 at 11:58 am

    […] (shallots, mustard seeds, dill) but here is another good, basic pickled brussels sprouts recipe; this one is a little more involved but would make a great spicy option. And this one I just wanted to […]

  • Reply
    March 17, 2016 at 12:10 pm

    Love this recipe, and photos! I made a similar version here – – but would definitely like to try a spicy recipe like yours.

  • Reply
    December 7, 2016 at 8:47 am

    I love your Pickled Brussels Sprout recipe!! How long do you recommend they sit before eating?

    • Reply
      Farm to Table
      December 7, 2016 at 3:44 pm

      Hi Lorraine, Thanks for stopping by! Yes, this is a fav in our house too. I would recommend letting them sit for at least two weeks before opening. Four weeks would be even better if you can wait. 🙂

  • Reply
    March 16, 2017 at 5:43 pm

    Hi, have you ever had yours turn purple?

    • Reply
      Farm to Table
      March 25, 2017 at 6:06 pm

      I have actually. It is a fairly common thing with brussels sprouts. I checked with other canners and master canners and they said they same thing. Obviously if you notice other issues, then chuck them, put for a purple tint, I think you’re safe and have eaten mine without any problems. Please do use you best judgement, however.

  • Reply
    August 11, 2017 at 2:13 pm

    Hi, I am a canning novice. Can you tell me please, when you say they need a water bath, do you mean they need to be sealed up then put back in the boiling water for 10 mins? Also, once they are opened, how long will they last? thank you very much.

    • Reply
      Farm to Table
      August 11, 2017 at 9:07 pm

      Hi Kelly, Welcome to the world of canning/preserving! lol It’s addicting. So, once you fill the jars, wipe the rims and put on the lids, you’ll process them in boiling water (the water bath) for ten minutes. If you are not using a canning pot specifically for this (or steam bath equipment) you can use a large stock pot with a lid. You’ll want to make sure there is something on the bottom, however, that raises the jars up so the boiling water is under them as well (doesn’t have to be super high, but something that allows them not to sit on the bottom) and you’ll also want to make sure your jars have an inch of water covering the lids. If you haven’t done much canning yet, make sure to bring the water to a boil AND THEN start your ten minute timer. Hope this helps. 😊

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