Pickled Brussel Sprouts. Zippy pickled Brussels sprouts are a great accompaniment to any meal. After four days of pickling, the Brussels sprouts turn tangy, bright, pungent, and are ready to eat. Serve them alongside a bloody Mary, on a meat and cheese platter.

Meet the Brussels sprouts that didn't make it to our Thanksgiving table. I've been itching to make pickled Brussels sprouts because they're not easily found in the South! The Best Pickled Brussel Sprouts Recipes on Yummly You can Have Pickled Brussel Sprouts using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pickled Brussel Sprouts

What You needis 3 lb of brussel sprouts.
Lets Go Prepare 1/2 tbsp of crushed garlic per jar.
What You needis 2 of each Fresh dill sprigs per jar.
It's 1/2 tbsp of Pickling spice per jar.
It's 1 packages of Mrs. Wages dill pickle mix.
What You needis 8 pints of size canning jars with lids and bands.
Lets Go Prepare 1/2 tsp of crushed red pepper per jar (optional).
Lets Go Prepare 6 cup of distilled white vinegar.
Lets Go Prepare 4 cup of bottled water.
Lets Go Prepare 1 of water bath canner.

Brussel Sprout Chips, Brussel Sprout Salad, Brussel Sprout Kimchi. These stalks had small brussels sprouts on them, but if yours are larger, you can cut them in half for pickling. Also, remove the rougher outer leaves when necessary. (I saved mine to make brussels. Making and canning your own pickled Brussels sprouts or pickled cauliflower is pretty easy with the directions below!

Pickled Brussel Sprouts instructions

Wash and trim brussel sprouts set aside. In a large pot bring enough water to a boil to cover sprouts. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking. Drain and set aside..
In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved..
Sterilize jars and lids.Remove from water and place on towel.
Place brussel sprouts evenly in jars..
In jars be sure not to pack to tightly and leave 1/2 inch of head space. Pour hot pickle brine over sprouts until just covered. Wipe rims of jars and place lids and bands on tightened finger tight..
Process jars in water bath canner for 12 min or according to your elevation above sea level. After processing place jars on a towel to cool. Can be enjoyed after 48 hrs but best after 2 weeks..

But do note that the vinegar (pickling) is important. Pickled brussel sprouts are really easy to make. Just like making pickles, you just need some fresh brussel sprouts and a few other simple ingredients, and you are on your way to pickled goodness. 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?