Pickled Brussels Sprouts

Course: Appetizer, Preserves, Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 15 servings
Calories: 47
Author: Lord Byron's Kitchen
Perfectly sweet, salty, tart, and lemony; who knew Pickled Brussels Sprouts could have such a complex flavour? Easy to prepare, and a great addition to a cheese board!
Print Recipe


  • 3 pounds Brussels sprouts
  • 2 cups white vinegar
  • 1 cup water
  • 2 tablespoons sea salt
  • 15 whole black peppercorns
  • 1 whole lemon, cut into 6 wedges


  • Begin by sterilizing 3 500ml jars.   To sterilize your jars, wash the jars well in hot, soapy water. Rinse the soap off in hot running water and place the clean jars into a large pot of water.  Be sure that the jars are fully submerged right side up. Turn the heat to medium-high and allow the jars to sit in the water until the water comes to a boil.  Once the water is boiling, time the jars for at least 5 minutes.  Reduce the heat to simmer and leave the jars in the pot until you're ready to use.  When removing the jars, avoid contact with the inside of the jar when removing it from the pot or when filling it with the ingredients.  To sterilize the seals and lids, wash them as you did the jars, and boil water in your kettle. Pour the boiled water into a clean bowl and drop the seals and lids into the water. Be sure the lids and seals and completely submerged.  
  • Next, remove the outer leaves from the sprouts if they are wilted, discoloured, or dirty.  Trim the stalk end and cut a X in the stalk about 1/4 inch deep.  If the sprouts are large, cut them in half and skip the X cut.
  • Add the sprouts to a pot of boiling water and cook for 5 minutes.  Remove and strain immediately.
  • Rinse out the pot and add the vinegar, water, and salt.  Bring to a boil and then reduce to simmer.
  • Using a canning funnel, pack the jars in the following manner: one lemon wedge, and then sprouts until you reach just over half way up the jar.  Add the second lemon wedge and continue filling the jar with the sprouts.
  • Add 5 whole peppercorns to each jar.
  • Again, using a canning funnel, pour the hot brine into the jars leaving 1/2 inch of head space.
  • Use a chop stick to move the sprouts around; this will help to rid the jar of air bubbles.  Top up the jars with more brine if needed.
  • Add a seal and a lid.  Tighten the lid until just snug - don't screw the lid on really tight.
  • Using a jar lifter, lower the jars into the original pot of simmering water.  Be sure the water is covering the jars by at least an inch.  Turn the heat up to medium-high and once the water is at a boil, allow the jars to sit for 10 minutes.
  • Remove the jars from the water and set aside.  About 30 minutes or so into the cooling time, the jars will making a popping sound. This sound is a result of the air contracting inside the jar which pulls the ring down creating a vacuum seal. You will note that the center of the lid will have been pulled down. When the jars are cooled, gently push down on the center of the lid. If the lid pushes down, the jar did not seal properly. Store that particular jar in your refrigerator and eat first. The rest of the jars can be wiped down with a moist towel, the lids re-tightened by hand, and labeled for storage.
  • Store in a dark, cool cabinet for up to 12 months.


One serving is equal to 6 sprouts.


Calories: 47kcal | Carbohydrates: 8g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 954mg | Potassium: 366mg | Fiber: 3g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 77.1mg | Calcium: 45mg | Iron: 1.4mg