Pickled Brussel Sprouts Recipe

Do you love brussel sprouts, or are you always looking for new ways to eat them? Can you not get enough of all things pickled like me? I never knew until recently that you could combine the two, and at first I was skeptical of the idea- pickled brussel sprouts, who knew? Once I tried them, boy was I surprised! They exceeded my expectations, and once I found out how easy they were to make, I decided to make a batch right away.

Last week I went over to a friends house for a dinner party and she had a wide variety of appetizers. As I was snacking my way through the kitchen, a mason jar of pickled brussel sprouts caught my eye. My friend insisted that I try one and told me that she has been making them for years since they store so well and taste so good. I though about it for a second before I popped one in my mouth and I ended up liking them so much that the following weekend I took a trip to the store and gathered the ingredients to make them:

Ingredients for Pickled Brussel Sprouts

• Brussel sprouts (enough to fill a mason jar)
• 1 clove of garlic
• 1/4 teaspoon of crushed red pepper flakes)

To Make The Brine

• 5 cups of distilled white vinegar
• 5 cups of water
• 7 table spoons of canning salt

Step One

Trim off all the ends, and pull off all of the loose leaves from the brussel sprouts. Then fill a mason jar full of the brussel sprouts, make sure to pack them tightly as they will shrink.

Step Two

Place one clove of garlic in the jar and then fill your mason jar full of the brine leaving 1/2 an inch of air at the top.

Step Three

Seal the jars and put them in a hot water bath for 25 minutes.

Cool jars on a dry cloth. When cool, make sure the kids do not pop up. Store in the refrigerator or keep at room temperature for up to 2 months.