Have I ever tried Brussels sprouts? Nope.
Did I see pickled Brussels sprouts in a gas station and think, “Hey, I can do that”? Yup.
So here we are.
I don’t know if that’s the normal way to get inspired to make pickled brussels sprouts, but it worked. I saw them, thought they looked pretty in the jar, wanted it sitting on my shelves.
And really, any excuse to pull out my Ball Electric Water Bath Canner is good enough for me.
I started by preheating my canner and letting my jars sterilize while I prepped everything else. That’s one of my favorite parts about using the electric canner, I can get the jars warming and sterilizing while I’m washing, trimming, and blanching the brussels sprouts.
For this recipe, I peeled off the outer leaves that weren’t looking their best, blanched the brussels sprouts in salted boiling water for 2 minutes, then moved them straight into an ice bath. After that, I cut them in half and packed them into hot jars with garlic, onion, jalapeños, mustard seeds, and peppercorns.
Then I poured over a simple vinegar brine, wiped the rims with vinegar, added the lids, and processed them in the canner for 15 minutes.
Now I have a row of pretty little jars cooling on the counter, and I still haven’t actually tried brussels sprouts.
But I have pickled them.
And that's gotta count for something, right?
Prep Time
20 minutes
Cook Time
25 minutes
Processing Time
15 minutes
Total Time
About 1 hour
Yield
About 6 pint jars (3 quarts as pictured)
Ingredients
For the Brussels Sprouts
- 2½ pounds Brussels sprouts
- Water for blanching
- 1 tablespoon salt for the blanching water
For the Brine
- 3 cups water
- 3 cups white vinegar, 5% acidity
- 1½ teaspoons canning salt
For the Jars
- 6 garlic cloves
- 1 medium onion, diced or sliced
- 4 jalapeños, diced or sliced
- Mustard seeds, to taste
- Whole peppercorns, to taste or because they're pretty
Instructions
Step 1: Prep Your Canner and Jars
Fill and preheat your water bath canner according to the manufacturer’s directions.
Place your jars in the canner to sterilize and keep them hot while you prepare the Brussels sprouts.
I used my Ball Electric Water Bath Canner for this part, and I love that I can preheat the water, sterilize the jars, and keep everything moving without having to babysit a giant pot on the stove. And it keeps my house so much cooler.
Step 2: Prep the Brussels Sprouts
Wash the brussels sprouts well.
Peel off any loose, damaged, or not-so-pretty outer leaves, then trim the stem ends.
Bring a large pot of salted water to a boil. Add the brussels sprouts and blanch for 2 minutes.
Immediately transfer them to an ice bath to stop the cooking process.
Once cooled, drain well and slice the brussels sprouts in half.
Step 3: Make the Brine
In a large pot, combine:
- 3 cups water
- 3 cups white vinegar
- 1½ teaspoons canning salt
Bring the brine to a boil, then reduce the heat and simmer for about 10 minutes.
Step 4: Fill the Jars
Carefully remove the hot jars from the canner if it's done.
Divide the garlic cloves, onion, jalapeños, mustard seeds, and peppercorns evenly among the jars.
Pack the halved brussels sprouts into the jars.
Pour the hot brine over the brussels sprouts, leaving ½ inch headspace.
Remove air bubbles and adjust the brine level if needed.
Step 5: Wipe, Lid, and Process
Wipe the rims of the jars with vinegar to make sure the sealing surface is clean.
Add the lids and bands, tightening just until fingertip tight.
Place the jars back into the canner.
Process in a boiling water bath for 15 minutes, adjusting for altitude if needed.
Altitude Adjustments
- 0–1,000 feet: 15 minutes
- 1,001–6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
Step 6: Cool and Store
Carefully remove the jars and place them on a towel-lined counter.
Let them cool undisturbed for 12–24 hours.
Check the seals before storing.
Storage
For the best flavor, let the jars sit for at least 1 week before opening.
Properly sealed jars can be stored in a cool, dark pantry for 12–18 months.
Once opened, refrigerate and enjoy within 1–2 months.
Notes
- Blanching helps the Brussels sprouts keep their color and texture.
- The ice bath stops them from continuing to cook.
- Mustard seeds and peppercorns can be adjusted to your taste.
- Add more jalapeños if you want extra heat.
- Always follow safe canning practices and make sure your vinegar is 5% acidity.
Canning Tools I Used
If you’re getting into canning, or if you’re like me and just need one more excuse to stick something in a jar, these are the tools that will get ya started:
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