Brussels sprouts are all the rage and with this pickled Brussels sprouts recipe, we invite you to enjoy the sprouts all year long! Vegetables often need to be pressure canned, but not when you add plenty of lip-smacking (high-acid) vinegar and turn them into pickles!



Ingredient Checklist


Instructions Checklist
  • Cut any large Brussels sprouts in half; set aside. In a 4-quart Dutch oven cook Brussels sprouts in boiling water for 2 minutes. Drain Brussels sprouts; keep warm.

  • In a large saucepan combine the 3 cups water, the vinegar, sugar, and salt. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2 minutes.

  • Pack Brussels sprouts into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Add 2 thyme sprigs and 2 lemon peel strips to each jar. Pour hot vinegar mixture over sprouts, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

35 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 301 mg sodium. 149 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 285 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 1 mg iron;