This pickled brussels sprouts recipe is a combo of two of my favorite food items – mustard and brussels sprouts. So far it’s been a crowd-pleaser (thank you, friends who came over and taste-tested for The Bachelor finale!). The process here is somewhat similar to the pickled cauliflower recipe where you need to briefly cook the veggies being pickled; otherwise, super simple and straightforward.
I made this recipe based on ingredients I had on hand (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 mention because the author calls pickled brussels sprouts “spicy frog balls.” Tee hee. Happy pickling!
Pickled Brussels Sprouts Recipe
Makes 5 pints
Ingredients:
- 3 cups water
- 3 cups white vinegar
- 1/4 cup pickling salt
- 2 tbsp sugar
- 1 tsp mustard seeds per pint
- 10 sprigs of dill (2 per jar)
- 5 shallots (1 per jar)
- 3 lbs brussels sprouts (or about 9 cups if that’s how you measure)
- More water, ice
Instructions:
- Bring the water, vinegar and salt to a boil until salt is fully dissolved. Set aside to cool.
- Cut shallots into thin slices.
- Add shallots, dill and mustard seeds to each jar.
- Before you start the brussels sprouts prep step; bring another pot of water to a boil and prepare an ice bath in a bowl.
- Prep brussels sprouts – small sprouts can be halved or left whole; larger sprouts can be quartered. Save the outer for salads or baked brussels sprout chips!
- Give the sprouts a 2-minute dunk in the boiling water (I did about 3 cups of sprouts at a time for manageability and even cooking/transferring).
- After 2-minutes, use a slotted spoon and transfer to the ice bath. This short cooking process can make for a slightly stinky kitchen – use a fan, light a candle or open a window!
- Pack blanched brussels sprouts into the jars.
- Once jars are packed, pour brine over the sprouts.
- Recommended use: Good to go within a day! Refrigerate after opening.
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Do these need to be processed in a hot water bath in order to seal the jars?
Hi Teresa – all of the pickle recipes I do are refrigerator pickles so while they do not require hot water baths to seal the jars, it is recommended that you get them in the fridge within a few days of pickling (and eat the pickles within a couple of months). You could definitely process these in a hot water bath for longer shelf life though! I just like to keep things simple 🙂