Recipes and Cooking Pickled Lemon-Thyme Brussels Sprouts Be the first to rate & review! 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 23, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Process Time: 30 mins Total Time: 1 hrs 15 mins Servings: 24 Yield: 8 pints Jump to Nutrition Facts Ingredients 2 pound Brussels sprouts, trimmed 3 cup water 3 cup white or cider vinegar ¼ cup sugar 1 tablespoon salt 16 fresh thyme sprigs 16 strips lemon peel (3 x 1 1/2-inches each) Directions 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. Rate it Print Nutrition Facts (per serving) 35 Calories 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 35 % Daily Value * Sodium 301mg 13% Total Carbohydrate 6g 2% Total Sugars 3g Protein 1g Vitamin C 32.3mg 162% Calcium 17mg 1% Iron 0.7mg 4% Potassium 149mg 3% Folate, total 23.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.