Easy Pickled Brussels Sprouts Recipe (Water Bath Canning) (2024)

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This Pickled Brussels Sprouts recipe is a real twist on your typical pickle!

Ever tried Pickled Brussels Sprouts? If you’re looking for an interesting and delicious twist on traditional pickles, try this Pickled Brussels Sprouts recipe. I’ve included canning instructions too.

Want more articles about preserving food? Check out all of our Preserving Food posts here.

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Maybe you grow Brussels Sprouts in your garden. Or, perhaps you found a fantastic sale at the grocery store.

Maybe you picked up a large bag of Brussels Sprouts at the local farm market this year? Why not pickle some of them?

We have all heard that Brussels Sprouts (or any cabbage) are very good for our health.Brussels Sprouts have many health benefits including, possibly protection from cancer.

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They are full of antioxidants and they help maintain healthy sugar levels in the body.They are high in Vitamin K, contain Omega 3’s, protein and Vitamin C and can help to reduce inflammation.

I found Brussels Sprouts on sale at the store and grabbed a couple of pounds so I could preserve them by pickling.

How to Pickle Brussels Sprouts

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First thing was to gather my canning supplies. I grabbed my large stock pot and clean pint jars. This recipe makes about 5 pints.

I got some water boiling in a large stock pot and sterilized the jars by leaving them in the boiling water for 15 minutes.

Meanwhile, in a large pot I mixed the pickling solution. I set this to boil on the stove and turned it down to a simmer once it was at a boil.

I put the canning seals in hot water and left them there until they were needed.

Preparing Brussels Sprouts for Pickles

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To prepare the Brussels Sprouts, I cut the ends off and removed the outer leaves. Then I cut each Sprout in half lengthwise.

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Cutting the Brussel Sprouts in half will allow the pickling flavour to go right through the sprout. Sprouts are very dense so this will help.

After cutting, I put them in a bowl of water with some salt sprinkled in and left them alone for about 15 minutes.

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When the jars were sterilized, I filled each jar with the Sprouts and added the garlic and cayenne pepper.Truth is, I added more than the recipe called for.

And you CAN do this when you make pickles. As long as you never vary the amount of vinegar, you can add other veggies, spices and herbs to your pickles. Not a problem at all.

Just NEVER vary the amount of vinegar!

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After the jars were filled, I added the pickling liquid, leaving about 1/2 inch head room in each jar.

Then, wipe rims of canning jars with a wet paper towel to remove anything on the jar rim that can interfere with the sealing.

Add the seals and put on the rings. Tighten the jars.

Making Refrigerator Pickled Brussel Sprouts

If you have halved the recipe or adjusted the recipe to make only one or two jars of pickled brussels sprouts, you can now set them in the fridge.

Let the brine do its thing over the next two weeks, then open up a jar and try one of the sprout halves. If they are strong enough for you, then you can start eating them up!

Or you can decide to leave them alone in the fridge for another week, then try them again. It’s your choice.

Pickled brussels sprouts stored in the fridge will last for several months; they may get stronger in flavor but they will still be just as delicious!

Water BathCanning Pickled Brussels Sprouts

Water bath canning is the easiest (and fastest) way to can food. Just follow the rules for safety and you will have no problems.

Use a rack on the bottom of the canner to keep the jars from sitting directly on the bottom of the canner.

Using a canning jar lifter, I carefully set each jar in the large stockpot of boiling water. Put the lid back on and wait for the water to come back to boiling.

Set a timer for 10 minutes (depends on your altitude – we are at 2850 feet, so I give everything an extra 5 minutes in the canner).

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Once the time is up, remove the jars again using the jar lifter. Place jars on a towel on the counter – somewhere where they can sit undisturbed for 24 hours.

Once they are settled, do not move the jars. Leave them alone and wait. Soon you will hear a pinging sound as each of the jars seals.

After 24 hours, check your seals to be sure they did seal.If a jar didn’t seal, you have two options.

Either can it again in boiling water or just put the jar in the fridge.These pickles take several days for that zingy flavour to set in.

You can store your canned jars of Pickled Brussels Sprouts in a cool dark place. They will last for years but you will likely enjoy them before then.

Spices and Herbs to use in Pickled Brussel Sprouts

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You can use a variety of herbs and spices in your jars of Brussel sprouts – for example, consider adding any or all of these:

How to use Pickled Brussels Sprouts

Serve Pickled Brussels Sprouts on a condiment tray, along with other pickles.

Skewer them to make an awesome addition to a Caesar or Bloody Mary.

Serve them alongside meat dishes, like roasted pork.

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Easy Pickled Brussels Sprouts Recipe

Yield: 5 jars

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 day

Total Time: 1 day 30 minutes

If you like pickles, you will love Pickled Brussels Sprouts. Great to serve on a pickle tray or on a skewer alongside a Caesar or Bloody Mary.


  • 2 pounds Brussel Sprouts
  • 5 cloves garlic (1 per jar)
  • 5 hot Cayenne peppers (I used dried, but you can certainly use fresh)
  • 5 cups vinegar
  • 5 cups water
  • 7 tablespoons pickling salt
  • Spices (optional)


  1. Set a stock pot of water on stove to boil with 5 canning jars set inside. Let boil for 15 minutes to sterilize the jars.
  2. Set canning jar seals in hot water and leave until you are ready for them.
  3. Trim ends of Brussels Sprouts and remove outer leaves.
  4. Cut each Sprout in half lengthwise.
  5. Let Brussels Sprouts sit in a bowl of cool salted water for 15 minutes.
  6. In a large pot, mix the vinegar, water and pickling salt. Bring to a boil, then turn down and let simmer for 10 minutes.
  7. After jars are sterilized, fill them with Brussels Sprouts. Add garlic cloves and hot peppers. Add the pickling brine, leaving 1/2 inch of headroom in each jar.
  8. Clean rim of each jar using a moistened paper towel.
  9. Put the seals on the jars and then add the rings. Tighten jars.
  10. Use a canning jar lifter to carefully set the jars in the boiling water.
  11. Set timer for 15 minutes and let the water boil.
  12. After the time, carefully remove the jars and let them sit on the counter.
  13. Do not move the jars for 24 hours.
  14. Listen for each jar to ping, meaning it has properly sealed.
  15. If a jar remains unsealed, either can it again or place in refrigerator to use first.


Let pickled Brussels Sprouts sit for several days or a week before using. This will enhance the pickle flavour.

Nutrition Information:

Yield: 20Serving Size: 2
Amount Per Serving:Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 43mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

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Easy Pickled Brussels Sprouts Recipe (Water Bath Canning) (2024)


How long can you soak brussel sprouts in water? ›

It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

What is the ratio of vinegar to water for canning? ›

In modern home canning, the accepted rule of thumb for safe vinegar / water pickling solutions is that the vinegar should be of at least 5% acidity, and that the vinegar ratio in that mix should be a minimum of 50%. So that is, 50 % of 5% acid vinegar / 50% water.

What is the ratio of vinegar to water for pickles? ›

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

How to can pickles with a water bath? ›

PROCESSING PICKLES: Place jars in canning rack and lower into pot, with 5" hot water. Add hot water to cover jars by 2". Cover pot, bring water to a boil, then begin processing according to recipe. (Add 5 minutes for every 1,000-3,000-foot increment above sea level, up to 8,000 feet.)

How many hours should we soak sprouts in water? ›

The norm is 8-12 hours, but some soak for only 20 minutes, some occasionally soak in warm or hot water and for more or less time - Check the seed information pages for the seeds you are sprouting. Skim off any non-seeds that are floating on the water*.

How long do you leave sprouts in water? ›

Soak, Rinse and Drain Method of Growing Sprouts

This debris has been tied to most contamination events. Next, add lukewarm water and soak the seeds for 12 to 16 hours. The volume of water should be twice the volume of seeds. That is, if you put ½ cup of seeds in the jar, you should add 1 cup of water.

Should I put vinegar in my water bath canner? ›

Wash jars and put in water bath canner with enough water to submerse jars and heat for 10 minutes to get them hot. Adding 2 tablespoons of vinegar to the water will help eliminate hard water deposits from forming on the jars. Keep jars hot while preparing food.

How much vinegar to prevent botulism? ›

For canning, a 5% acidity level is required for safety reasons. The recipe requiring 5% vinegar level is because the produce that is being used in the recipe is low acid food. Any less than a 5% level will not destroy the dangerous bacteria that cause botulism.

Which vinegar is best for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

What happens if you put too much vinegar in pickles? ›

Shriveling happens most often in very sweet or sour pickles. Using too strong a salt, sugar or vinegar solution at the beginning of the pickling process causes shriveling. Measure ingredients carefully when preparing a cucumber pickle that requires the addition of sugar, vinegar or salt over a 3-day to 2-week time.

What is the basic pickling formula? ›

Use this BA-endorsed formula as a brine base for pretty much everything: Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan.

What is the best ratio for pickling? ›

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

How long do pickles need to be in a water bath? ›

Fill with the brine, ensuring one inch of headspace. Process in a hot water bath for 10 minutes. Remove from hot water bath and allow to cool overnight to ensure a good seal. Pickles are good for one year with a good seal, stored in a cool, dry place.

How long do you process pickles in a water bath? ›

Remove air bubbles. Wipe jar rims. Adjust lids. Process pints or quarts in a boiling water bath canner for 15 minutes at 6,000 feet or less; 20 minutes above 6,000 feet.

How long to process water bath pickles? ›

Process the pickle jars

That's 10 minutes for pint jars, 15 minutes for quart jars. Set your timer as soon as you see the water start boiling. Remove pot from heat and let cool for 5 minutes. Remove the jars from the water using the lifter or tongs, transferring them back to the kitchen towel or wood cutting board.

Can you soak sprouts for too long? ›

The drawback is that you can "cook" your seeds if you use water which is too hot, or if you let them soak for too long. To remedy beans that remain hard after 12 hours in cool water: Rinse well and then Soak the seeds again in 90-100° water until hard seeds are no longer hard (usually 8-12 hours).

Can I leave brussel sprouts in water overnight? ›

1. Trim the sprouts then cut ¾ through the top of the sprout, but not right through. 2. Place in iced water and leave overnight in the fridge if you can.

Can I leave uncooked brussel sprouts in water overnight? ›

Brussels sprouts should be kept unwashed until use; any excess water or moisture can cause molding. If your vegetables come home moist because they were spritzed in the grocery store, pat them dry with a paper towel.

Is it OK to leave sprouts in water overnight? ›

Step 2: Soak in ample room temperature water in a roomy bowl 6 hours to (ideally) overnight. The seeds often sprout at different times, so I like to keep them separate.

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