Homemade Pickled Brussels Sprouts with Mustard Seeds
Crisp, tangy pickled Brussels sprouts with onions, red peppers, and warm spices. Blanched sprouts are packed into jars with a vinegar brine infused with mustard seed, celery seed, turmeric, and chile flakes, then water-bath processed for shelf stability. Develops best flavor after a month of aging.
Ingredients
- 3 ¼ lb Brussels sprouts, stems and rough leaves removed, halved if larger than 2"
- 0.0 oz vinegar, 5% acidity or higher
- 7 oz onion, peeled, thinly sliced
- 5 ½ oz red pepper, sweet such as bell or shepherd, seeded, dicedother sweet peppers1:1produces different flavor profile but maintains acidityFull guide →
- 2 tablespoon mustard seedyellow mustard powder1 tbsp seed = ~1 tsp powderflavor intensity varies
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- 1 tablespoon celery seedfennel seed0.5:1adds licorice notes
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- 1 teaspoon turmeric
- 1 teaspoon chile flakesfresh chiles dicedvaries by heat preferenceadds texture
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- 2 cups sugar, white
- cardamom pod(optional)
- peppercorns(optional)
- Pickle Crisp(optional)
Instructions
- 1
Wash Brussels sprouts, remove stems and rough outer leaves.
- 2
Cut any sprout larger than 2" in half through the stem to keep halves together.
- 3
Blanch for 4 minutes from when water returns to boil.
- 4
Plunge into cold water and drain well.
- 5
Combine onion, red pepper, vinegar, mustard seed, celery seed, turmeric, chile flakes, and sugar in a large pot.
- 6
Bring to boil, then lower heat and simmer for 5 minutes.
- 7
Divide blanched Brussels sprouts among prepared jars, leaving about 1 ⅛" free at the top.
- 8
Optionally add a cardamom pod and 2 or 3 peppercorns to each jar.
- 9
Optionally add 1/8 teaspoon Pickle Crisp to each jar.
- 10
Using a slotted spoon, divide cooked onions and peppers among jars.
- 11
Leave ¾" headspace.
- 12
Pour hot brine over sprouts, leaving ¾" headspace.
- 13
Remove air bubbles and adjust headspace as needed.
- 14
Wipe jar rims clean.
- 15
Apply lids.
- 16
Process in water bath or steam canner for 10 minutes, adjusting time for your altitude.
Tips
Cut larger sprouts through the stem to keep halves intact during cooking and packing.
Drain blanched sprouts thoroughly to avoid excess moisture in jars.
Use a slotted spoon when distributing cooked onions and peppers to control brine amount.
Flavor develops significantly after at least one month of storage.
Good to Know
Store unopened jars at room temperature in a cool, dark place. After opening, refrigerate and use within 1 month.
Prepare up to 1 month before serving; flavor develops during storage. Can be made several months in advance and stored shelf-stable.
Serve as a condiment or side dish. Pairs with charcuterie, roasted meats, or cheese boards.
Common Mistakes
Do not skip the blanching step to avoid tough, fibrous sprouts in the finished pickle.
Do not fill jars beyond the specified headspace to avoid seal failures.
Do not reduce vinegar quantity to avoid compromised preservation and shelf stability.
Do not skip the water-bath processing step for shelf-stable storage.
Substitutions
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