Pickled Brussels sprouts / Sarah Crowder / Katie Workman / themom100.com
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Pickled Brussels Sprouts

These are actually an insanely versatile condiment.
Prep Time10 mins
Cook Time15 mins
Refrigeration Time2 d
Total Time2 d 25 mins
Cuisine: American
Servings: 4 People
Calories: 35kcal
Author: Katie Workman


  • ½ pound Brussels sprouts trimmed
  • 3 tablespoons white wine vinegar
  • ½ teaspoon honey
  • 1 teaspoon pickling spice mix a blend of spices such as peppercorns, mustard seeds, bay leaves, coriander, celery seeds
  • 4 peeled and crushed garlic cloves


  • Bring a large pot of salted water to a boil. Cut the Brussels sprouts in half, or quarters if they are large. Add the Brussels sprouts and cook for 5 minutes until bright green and slightly tender when pierced with a sharp knife. Drain and rinse with cold water.
  • Place half of the Brussels sprouts in a large glass container and sprinkle over half of the pickling mix and add 2 of the garlic cloves. Add the rest of the Brussels sprouts and top with the remainder of the pickling mix and the last 2 garlic cloves.
  • Bring 1/3 cup water, the vinegar, honey and 1/2 teaspoon salt to a boil in a small saucepot. Pour the mixture into the jar over the Brussels sprouts. Cool to room temperature and seal the jar. Refrigerate for at least 2 and up to 10 days.


Calories: 35kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 49mg | Calcium: 33mg | Iron: 1mg