My family loves pickles of all kinds, and at any moment, there are probably five different types of pickled vegetables in the fridge. Pickled Brussels sprouts are a particular treat, with their firm texture, slightly cabbagey flavor, and tart, briny taste. (Did you know they are also called frog balls? OMG, I’m going to leave that alone.)

Pickling Brussels sprouts is a great way to preserve any abundance of Brussels sprouts that come your way, whether you are growing them in your garden or scooping them up at a farmers market. I love thinly slicing them and adding them to slaws and salads and sandwiches. Or just popping them into my mouth as a snack for that tangy, salty jolt of flavor. Include them in a relish tray, or drop one into a Bloody Mary for a fun brunch drink!

Ingredients

• Brussels sprouts – Don’t use overly large Brussels for this; smaller ones are better.
• White wine vinegar
• Honey
• Pickling spice – This is a blend of salt and spices such as peppercorns, mustard seeds, bay leaves, coriander seeds, dill seeds, and celery seeds (you could also just use kosher salt and peppercorns).
• Garlic cloves – Peeled and crushed.

How to Pickle Brussels Sprouts

1. Boil the Brussels sprouts: Bring a large pot of salted water to a boil. Cut the Brussels sprouts in half or quarters if they are large. Cook the Brussels sprouts for 5 minutes until bright green and slightly tender. Drain and rinse with cold water.
2. Pack the jar: Place half of the Brussels sprouts in a large glass jar with a tight-fitting lid. Sprinkle over half of the pickling mix and add a couple of garlic cloves. Add the rest of the Brussels sprouts and top with the remainder of the pickling mix and a couple more garlic cloves.
3. Make the pickling brine: Bring 1 cup water, the vinegar, honey, and 1/2 teaspoon salt to a boil in a small pot. Pour the vinegar mixture into the jar over the Brussels sprouts until it covers them. Cool to room temperature and seal the jar. Refrigerate for at least 2 and up to 10 days.

How Long to Pickle Brussels Sprouts

That pretty jar of pickled Brussels sprouts is actually a double batch made in a quart jar. After 2 days, they were delicately pickled and ready to eat, and after 10, they were fantastic.

This recipe is for a refrigerator pickle, not a pressure-sealed one, which means they won’t last forever. I think around 14 days Is probably their final shelf life, though I tend to push the envelope. And because they are so delicious, next time I make these, I will probably make them in an even bigger batch.

What to Do With Pickled Brussels Sprouts

Other than eating pickled Brussels sprouts straight out of the jar, how else can you use these?

• Combine them with cooked Brussels sprouts (especially roasted) and toss them with a simple vinaigrette for an interesting salad. Or, add them to this Crispy Brussels Sprouts Salad recipe.
• Chop them and mix them with canned tuna or cooked and flaked salmon and a bit of olive oil for a crostini topping.
• Use them in a simple broccoli rabe dish or salads with other bitter greens that might use preserved lemon for a change of pace.
• Toss them into earthy grain dishes for a little bit of sparkle.
• I would stir them into brownies (NO! That would be disgusting. I am just seeing who’s reading this far).

And if you use them in a cool way, I really hope you will tell me!

More Brussels Sprouts Recipes

• Shredded Sautéed Brussels Sprouts
• Brussels Sprouts, Apple, and Pomegranate Slaw Salad
• Warm Brussels Sprouts Salad with Anchovy Vinaigrette
• Cheesy Baked Brussels Sprouts