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By Katie Workman
5 from 1 vote
on Nov 02, 2017, Updated Jul 10, 2023
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Pickling brussels sprouts is very simple, and they are terrifically versatile.
My family loves pickles of all kinds, and at any moment there are probably 5 different types of pickled vegetables in the fridge. Pickled Brussels sprouts are a particular treat, with their firm texture, slightly cabbagey flavor and tart briny taste. (Did you know they are also called frog balls? OMG, I’m going to leave that alone.)
Pickling Brussels sprouts is a great way to preserve any abundance of Brussels that comes your way, whether you are growing them in your garden, or scooping them up at a farmers market. I love thinly slicing them and adding them to slaws and salads. Or just popping them into my mouth for that tangy, salty jolt of flavor.
Pickled Brussels Sprouts: Pickling brussels sprouts is very simple, and they are so delicious and terrifically versatile.
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Ingredients
- Brussels sprouts
- White wine vinegar
- Honey
- Pickling spice – this is blend of salt and spices such as peppercorns, mustard seeds, bay leaves, coriander, celery seeds (you could also just use kosher salt)
- Garlic cloves – peeled and crushed
How Long to Pickle Brussels Sprouts
This pretty jar of pickled Brussels sprouts is actually a double batch, made in a quart jar. After 2 days they were delicately pickled and ready to eat, and after 10 they were fantastic. These are a refrigerator pickle, not a pressure sealed one, which means they won’t last forever. I think around 14 days Is probably their final shelf life, though I tend to push the envelope. And because next time I make these I will probably make them in an even bigger batch.
Is that not a stunning photo?
How to Pickle Brussels Sprouts
Bring a large pot of salted water to a boil. Cut the Brussels sprouts in half, or quarters if they are large. Cook the Brussels sprouts for 5 minutes until bright green and slightly tender. Drain and rinse with cold water.
Place half of the Brussels sprouts in a large glass container and sprinkle over half of the pickling mix and add a couple of garlic cloves. Add the rest of the Brussels sprouts and top with the remainder of the pickling mix and a couple more garlic cloves.
Bring 1 cup water, the vinegar, honey and 1/2 teaspoon salt to a boil in a small pot. Pour the mixture into the jar over the Brussels sprouts until it covers them. Cool to room temperature and seal the jar. Refrigerate for at least 2 and up to 10 days.
What to Do with Pickled Brussels Sprouts
Other than the Brussels Sprouts Three Ways, how else to use these? I would chop them and mix them with canned tuna or cooked and flaked salmon and a bit of olive oil for a crostini topping. I would use them in this broccoli rabe dish instead of the preserved lemon for a change of pace. I would toss them into earthy grain dishes for a little bit of sparkle. I would stir them into brownies (NO! That would be disgusting. I am just seeing who’s reading this far).
And if you use them in a cool way, I really hope you will tell me!
Other Recipes with Brussels Sprouts!
- Sauteed Kale and Brussels Sprouts with Bacon
- Shredded Sauteed Brussels Sprouts
- Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
5 from 1 vote
Pickled Brussels Sprouts
By: Katie Workman
Pickling brussels sprouts is very simple, and they are terrifically versatile.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Refrigeration Time: 2 days days
Total Time: 2 days days 25 minutes minutes
Servings: 4 People
Ingredients
- Kosher salt
- ½ pound Brussels sprouts trimmed
- 3 tablespoons white wine vinegar
- ½ teaspoon honey
- 1 teaspoon pickling spice mix a blend of spices such as peppercorns, mustard seeds, bay leaves, coriander, celery seeds (you could also just use kosher salt)
- 4 peeled and crushed garlic cloves
Instructions
Bring a large pot of salted water to a boil. Cut the Brussels sprouts in half, or quarters if they are large. Add the Brussels sprouts and cook for 5 minutes until bright green and slightly tender when pierced with a sharp knife. Drain and rinse with cold water.
Place half of the Brussels sprouts in a large glass container and sprinkle over half of the pickling mix and add 2 of the garlic cloves. Add the rest of the Brussels sprouts and top with the remainder of the pickling mix and the last 2 garlic cloves.
Bring 1 cup water, the vinegar, honey and 1/2 teaspoon salt to a boil in a small pot. Pour the mixture into the jar over the Brussels sprouts until it covers them. Cool to room temperature and seal the jar. Refrigerate for at least 2 and up to 10 days.
Notes
How Long to Pickle Brussels Sprouts
This pretty jar of pickled Brussels sprouts is actually a double batch, made in a quart jar. After 2 days they were delicately pickled and ready to eat, and after 10 they were fantastic. These are a refrigerator pickle, not a pressure sealed one, which means they won’t last forever. I think around 14 days Is probably their final shelf life, though I tend to push the envelope. And because next time I make these I will probably make them in an even bigger batch.
Nutrition
Calories: 35kcal, Carbohydrates: 7g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 16mg, Potassium: 233mg, Fiber: 2g, Sugar: 2g, Vitamin A: 428IU, Vitamin C: 49mg, Calcium: 33mg, Iron: 1mg
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