January 7, 2011

Pickled Brussels Sprouts

I am a huge fan of Brussels Sprouts so making a batch of pickled ones is a highlight on my year.  I usually only make 4-5 pints since it takes so long to trim the sprouts. That said they are completely worth the effort.

The sprouts work well with many different flavors.  In the past I have made spicy batches with chiles, more traditional batches with garlic and dill and have also made batches with horseradish.  So far I have yet to come up with a bad combination.  This year I wanted decided to play with lemon and black pepper.  The lemon adds a nice and refreshing note to the pickle.

As far as using these little pickles...I would say a simple pickle tray with some rye bread and cheese.  Maybe some vodka.

Black Pepper and Lemon Pickled Brussels Sprouts

2 lbs Brussels Sprouts
3 C vinegar
1.5 C water
3 T salt
1 lemon (organic)
1 T black peppercorns, cracked

Trim the sprouts.  Cut in half if very large.

Zest the lemon. Juice the lemon and place the juice in a saucepan.  Divide the lemon zest and black peppercorns between your jars.  

Add the vinegar, salt and water to the saucepan.  Bring to a boil. When the salt has dissolved add the sprouts.  Simmer for 5 mins.

Place the sprouts in your jars.  Cover with the lemon/vinegar mixture.  

Process for 10 mins.  Enjoy


  1. This sounds really good. I was just wondering the other day if there are any recipes out there for pickled brussel sprouts.

  2. You will have to tell me what you think.

  3. Just found your great blog. Is this your photo and if so may I use it to accompany a poem on theramblingepicure.com? I could link it back to your blog and give full credit, etc.