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
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    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.

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