Brussels Sprouts Pickles Are a Thing And We Want A Whole Jar

I didn't like Brussels sprouts until my second year of culinary school. One student was preparing "family meal" before our dinner service and decided to cook up some sauteed Brussels sprouts with bacon and garlic. Crunchy, full of bacon flavor, and not at all smelly, I was instantly hooked as I shoveled another forkful into my mouth. So naturally, after trying the sauteed kind I had to look for other kinds of cooking methods I liked to use when preparing these small cabbages. Roasted is great, even finely shaven in a salad is good, but nothing compares to pickling Brussels sprouts. That's right, Brussels sprout pickles are real and your Bloody Mary will never be the same.

What Are Pickled Brussels Sprouts?

Pickled Brussels sprouts are exactly what they sound like - Brussels sprouts that have been pickled. Most pickling recipes include white vinegar, boiling water, and flavorings like black peppercorns, red pepper flakes, garlic cloves, yellow mustard seeds, and even jalapenos. Sometimes a bay leaf is added as well as pickling spice.

If you like this veggie as a side dish, try the pickled version as an appetizer, add them to a party platter or even try them as a sandwich condiment. And like all good pickles, don't let the pickle juice drain away - the brine can be used in other recipes.

Where to Find Brussels Sprouts Pickles

Since pickled Brussels sprouts are a bit more unusual than your run-of-the-mill cucumber pickle, you might have to look a little bit harder for them. Specialty grocery stores and farmers markets are always a great place to look, and you can also try Amazon, who sells J&A Pickled Sweet Brussels Sprouts with Prime shipping.

J&A Pickled Sweet Brussel Sprouts 32oz Jake & Amos
Amazon

How To Make Your Own

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Making your own pickled Brussels sprouts recipe at home is simple and a lot of fun! It doesn't take a lot of prep time, either. Once you have your pint-jars or canning jars sanitized, add in halved Brussels sprouts, kosher salt, flavorings, and a vinegar mixture of white vinegar and water. Make sure to leave some headspace in the jar and run a knife around the inside edge of the jar to get rid of air bubbles, then seal the lids tight.

Process the jars in a hot water bath by boiling them for a total time of 10 minutes. Once cooled to room temperature, place the jars in a cool, dark space and wait at least three weeks to open.

Find the recipe here. 

This article was originally published on March 6, 2020.