Pickled Brussel Sprouts


Quantity: 9 half pints

Jar size: Half-pints or pints


12 cups of 1- to 2-inch brussel sprouts 

4 cups white vinegar (5 percent) 

2 cups sugar 

2 cups thinly sliced onions 

1 cup diced sweet red peppers 

2 tbsp mustard seed 

1 tbsp celery seed 

1 tsp turmeric 

1 tsp hot red pepper flakes 


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash brussel sprouts (remove stems and blemished outer leaves) and boil in salt water (4 tsp canning salt per gallon of water) for 4 minutes. 

3. Drain and cool.

4. Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to a boil and simmer 5 minutes.

5. Distribute onion and diced pepper among jars.

6. Fill jars with pieces and pickling solution, leaving 1/2-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

10 min

15 min

20 min

Source: National Center for Home Food Preservation