Pickled Lemon-Thyme Brussels Sprouts

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!

Pickled Lemon-Thyme Brussels Sprouts
Photo: Andy Lyons
Prep Time:
45 mins
Process Time:
30 mins
Total Time:
1 hrs 15 mins
8 pints


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

35 Calories
6g Carbs
1g Protein
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.

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