Small Batch Pickled Brussels Sprouts

A quick background and why this recipe works

Brussels sprouts don’t need to taste like the soggy vegetables of memory. Treated right, they’re crisp, bright, and a little bit peppery—everything you want beside a sandwich, tucked into a snack plate, or lifted from the jar when you want something salty with bite. Pickling lets you keep that crunch while layering in clean acidity and gentle heat.

Small-batch pickling is a practical way to bring seasonal sprouts into the kitchen without committing to a full day of canning. A couple of pints is plenty for most households, especially if you like variety in the fridge. It’s also a smart path for testing flavors. You can split the batch across two jars and season them differently—classic deli in one jar, chile-garlic in the other—so you’re never stuck with a single note.

Good pickles start with good produce. Look for sprouts that feel heavy for their size, with tight leaves and fresh, trimmed bases. Smaller sprouts (about the size of a walnut) stay firm after pickling and take on brine more evenly. A short blanch keeps the texture crisp-tender and helps the brine move through the leaves. From there, a balanced brine does the heavy lifting: 5% acidity vinegar for reliable tang, enough salt to season without turning the jar into a salt lick, and a touch of sugar to round bitter edges without making a sweet relish.

You can make these as refrigerator pickles—they’ll be ready to enjoy in a couple of days and shine for several weeks. Or, if you want them shelf-stable for the pantry, you can process the jars in a boiling water bath. Both methods use the same brine and jar pack; the difference is in the final step. If you’re new to canning, start with the refrigerator method and move to the water-bath option when you’re comfortable following time and temperature precisely.

Expect clean vinegar brightness, mustardy spice, and a mellow garlic note. The sprouts stay snappy, the centers take on a gentle tang, and the leaves pick up just enough heat from red pepper flakes to make the next bite inevitable. It’s an easy, useful recipe that earns its space in the fridge or on the shelf.

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What you’ll need (equipment)

• 2 pint (16-oz / 475-ml) glass canning jars with new lids and bands
• Large pot for blanching
• Slotted spoon and large bowl for an ice bath
• Medium nonreactive saucepan for the brine
• Clean towel and jar lifter (or tongs)
• Small funnel and a chopstick or bubble remover
• For canning (optional): deep stockpot or water-bath canner with a rack

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Yield, time, servings

• Yield: About 2 pint jars (roughly 6–8 servings per jar, drained)
• Active prep time: 30 minutes
• Inactive time: Cooling + cure time (best after 48 hours)
• Total time (refrigerator method): 2 hours hands-off plus 2 days for flavor to develop
• Total time (canning method): 2 hours hands-off plus 2 days for flavor to develop
• Servings: About 12–16 servings (¼–½ cup / 35–85 g drained each)

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Ingredients (US & Metric)

For the sprouts

• 1 lb Brussels sprouts (450 g), small to medium, trimmed and halved if large
• Ice for an ice bath

For the brine (makes ~3 cups / 720 ml)

• 1½ cups distilled white vinegar, 5% acidity (360 ml)
• 1½ cups water (360 ml)
• 2 Tbsp pickling salt or fine sea salt (30 g)
• 1 Tbsp granulated sugar (12 g), optional but recommended

Jar spices (divide evenly between 2 pint jars)

• 2 large garlic cloves, lightly crushed
• 2 tsp yellow mustard seeds (10 g total)
• 1 tsp black peppercorns (5 g total)
• ½–1 tsp red pepper flakes, to taste (1–2 g total)
• 2 bay leaves
• Optional: 4–6 fresh dill sprigs or 1 tsp dried dill seed (2–3 g total)
• Optional twist for one jar: ½ tsp coriander seeds (1 g) or a strip of fresh lemon zest

Brine ratio note: Keep at least a 1:1 ratio of 5% vinegar to water for bright, reliable acidity. Do not dilute further.

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Step-by-step preparation

1) Prep the jars and set up

Wash jars, lids, and bands in hot soapy water and rinse well. For refrigerator pickles, clean jars are fine. For canning, keep jars hot until filling (in simmering water or a low oven). Set a kettle or pot of water to boil for blanching and prepare a large bowl with ice water.

2) Trim and blanch the sprouts

Rinse sprouts, remove any loose or yellowed leaves, and trim only the driest edge of the stem. Halve larger sprouts; leave small ones whole. Boil the sprouts for 2 minutes, just until bright green. Transfer immediately to the ice bath to stop the cooking. Drain well.

Why blanch? It preserves color, softens the core slightly, and helps the brine penetrate while keeping overall crunch.

3) Make the brine

In a nonreactive saucepan, combine vinegar, water, salt, and sugar. Bring to a full simmer, stirring to dissolve salt and sugar completely. Keep hot.

4) Pack the jars

Divide the garlic, mustard seeds, peppercorns, red pepper flakes, bay leaves, and any optional dill/coriander/zest between the jars. Pack the drained sprouts snugly but gently into the jars, leaving space for brine to move.

5) Add hot brine and remove bubbles

Using a funnel, ladle hot brine over the sprouts to cover. Leave ½ inch (1.3 cm) headspace. Slide a chopstick or bubble remover down the sides to release trapped air. Top off with more brine if needed to maintain headspace. Wipe rims clean and apply lids and bands fingertip-tight.

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Choose your finish

Refrigerator method (fastest)

Let the jars cool to near room temperature, then refrigerate. The flavor starts to come together after 24 hours; it’s best after 48 hours, and stays crisp and bright for 3–4 weeks. Always use a clean utensil and keep the sprouts submerged in brine.

Water-bath canning (shelf-stable option)

1. Place a rack in a deep pot, add jars, and cover with at least 1–2 inches (2.5–5 cm) of water. Bring to a steady boil.
2. Process pint jars for 10 minutes at a full rolling boil (start timing when the water returns to a boil).
3. Turn off heat, rest 5 minutes in the hot water, then remove jars to a towel. Do not tilt.
4. Cool 12–24 hours. Check seals (lids should be concave and not flex). Label and store in a cool, dark place. For best texture and flavor, wait 1–2 weeks before opening.

Altitude adjustments: If you live at elevation, add time to the 10-minute process: +1 minute (1,001–3,000 ft / 305–915 m), +3 minutes (3,001–6,000 ft / 916–1,830 m), +5 minutes (6,001–8,000 ft / 1,831–2,440 m).

Storage: Properly processed, sealed jars keep quality up to 1 year. Refrigerate after opening and use within 3–4 weeks. If a seal fails or anything looks or smells off, discard.

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Flavor variation ideas (optional, per jar)

• Deli-style: Add extra dill sprigs and a few caraway seeds.
• Chile-garlic: Increase red pepper flakes to 1½ tsp and add one thin slice of fresh hot chile.
• Citrus-pepper: Add a 2-inch strip of lemon zest and ¼ tsp cracked pink peppercorns.
• Smoky: Add ½ tsp smoked paprika (sprinkle into the brine right before filling).

Keep total spice volume moderate so the brine can circulate easily.

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Serving suggestions

Serve cold and well-drained. Tuck them next to roast chicken, set them out on a snack board with cheese and cured meats, or chop and fold through a grain salad with olive oil and herbs. They’re excellent in a lunchbox and add welcome brightness to rich, slow-cooked dishes. A spear of pickled sprout on a cocktail pick is a clean, crunchy garnish.

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Troubleshooting and tips

• Sprouts floating: Trapped air is normal at first. De-bubble thoroughly; leafy vegetables often float during the first days. They’ll settle as they absorb brine.
• Soft texture: Overcooking before pickling or processing for too long causes softness. Stick to the 2-minute blanch and the listed times.
• Cloudy brine: Natural with garlic and mustard; also common if using non-pickling salt. If you want a crystal-clear brine, use pickling salt and filtered water.
• Too sour/salty: These are pickles—tartness is the point—but you can balance at the table with a drizzle of olive oil or a pinch of sugar in a salad.
• Pale color: Over-blanching fades color; keep the blanch brief and cool fast in ice water.

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The recipe (printer-friendly format)

Small Batch Pickled Brussels Sprouts (2 Pints)

Equipment
2 pint jars with lids; large pot; bowl with ice; medium nonreactive saucepan; funnel; chopstick; jar lifter; water-bath canner or deep stockpot with rack (for canning).

Prep & Time

• Prep: 30 minutes
• Blanch: 2 minutes + ice chill
• Refrigerator cure: best after 48 hours
• Water-bath process: 10 minutes for pints (plus heat-up/cool-down)

Ingredients

• Brussels Sprouts: 1 lb (450 g), trimmed; halve if large
• Brine: 1½ cups distilled white vinegar, 5% (360 ml); 1½ cups water (360 ml); 2 Tbsp pickling salt or fine sea salt (30 g); 1 Tbsp sugar (12 g, optional)
• Per Jar Spices (divide evenly): 1 crushed garlic clove; 1 tsp yellow mustard seeds; ½ tsp black peppercorns; ¼–½ tsp red pepper flakes; 1 bay leaf; optional dill/coriander/lemon zest

Instructions

1. Prep jars: Wash jars, lids, and bands. For canning, keep jars hot until filling.
2. Blanch sprouts: Boil a large pot of water. Trim sprouts and remove any loose leaves; halve larger ones. Boil 2 minutes. Transfer to an ice bath to chill; drain well.
3. Make brine: In a nonreactive saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer, stirring to dissolve.
4. Pack jars: Divide spices between the jars. Pack sprouts snugly.
5. Add brine: Ladle hot brine over sprouts to cover, leaving ½ inch (1.3 cm) headspace. Remove bubbles; top off if needed. Wipe rims; apply lids and bands fingertip-tight.
6. Finish:
   • Refrigerator method: Cool, then refrigerate. Best after 48 hours, use within 3–4 weeks.
   • Water-bath canning: Process pint jars 10 minutes at a rolling boil (adjust for altitude as noted). Rest 5 minutes in the hot water, then cool 12–24 hours. Check seals. Store up to 1 year; chill after opening and use within 3–4 weeks.

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Nutritional information (estimated, per ½ cup / 85 g drained serving)

• Calories: ~40
• Total fat: 0 g
• Carbohydrates: ~8 g
• Dietary fiber: ~3 g
• Total sugars: ~2 g
• Protein: ~3 g
• Sodium: ~350–450 mg (varies with brine uptake)

Values are calculated from standard ingredient data and will vary with exact size of sprouts, brine uptake, and drain weight.

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Notes on quality and safety

• Use vinegar labeled 5% acidity. Don’t reduce the vinegar below the 1:1 ratio with water.
• Keep vegetables fully submerged in brine. If a few leaves rise above the liquid during early curing, press them down with a clean utensil before resealing.
• For canning, follow jar headspace and processing times carefully. If a jar fails to seal, refrigerate it and enjoy as a refrigerator pickle.

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Why small batch earns a spot in your routine

Two pints are enough to enjoy broadly without fatigue. You can finish a jar in a week, share the second, and plan another flavor spin next time. It’s a tidy, realistic rhythm for home cooking—minimal waste, fresh flavor, and a crisp, lively pickle ready whenever the plate needs brightness.