Top Best Brussels Sprouts Recipes That Are Eaten Instantly

Rich in vitamins, the tiny heads of Brussels sprouts are especially delicious when pickled, salted, or fermented. And if you use original recipes for winter preserves, you’ll get snacks that are simply irresistible. This article explains how to choose, prepare, and store Brussels sprouts correctly.

Selecting and Preparing Brussels Sprouts

For high-quality winter preserves, you need to start with high-quality ingredients.

The sprouts should be:

• small in size (ideally around 4 cm in diameter);
• firm;
• not wet or sticky;
• bright green in colour, without yellow or other discolouration;
• free from insect damage or disease;
• without rot or mechanical damage;
• with a characteristic nutty flavour, indicating freshness.

If harvesting from your own garden, the best time is from late October to mid-November. When buying, choose sprouts still attached to the stalk — they will stay juicier, more tender, and fresh for longer.

To prepare the sprouts for salting or other winter preserves, follow these steps:

1. Carefully separate the heads from the stalks using a sharp knife.
2. Remove the outer leaves.
3. Trim the stem ends.
4. Cut larger heads into halves or quarters.
5. Remove the cores if necessary.
6. Place the sprouts in a colander.
7. Rinse under hot running water.
8. Allow to drain completely.

Note that overly large Brussels sprouts may have a slightly bitter taste.

Preservation Methods

You can preserve Brussels sprouts for winter consumption in several ways:

• fresh storage;
• freezing;
• drying;
• salting;
• pickling;
• fermenting;
• canning with other vegetables.

Salting

For a delicious salted Brussels sprout preserve, you’ll need:

• 2 kg Brussels sprouts;
• 2 litres of water;
• 7-8 carrots;
• 4 tbsp each of salt and sugar;
• 5-6 sprigs of dill;
• a pinch of caraway seeds and 2 bay leaves.

Salting process:

1. Peel and grate the carrots coarsely.
2. Mix the prepared (trimmed, washed, and halved or quartered if needed) sprouts with the carrots.
3. Layer with herbs and spices in a glass or wooden container.
4. Bring water to a boil, add sugar and salt.
5. Pour the brine over the vegetables.
6. Seal glass jars with plastic lids; for wooden containers, cover with a cloth, place a weight on top, and leave for 5 days.

Ensure the sprouts remain submerged in the liquid.

Pickling

Step-by-step instructions:

1. Prepare the brine: combine 2 litres of water, 120 g sugar, 100 g salt, 500 ml 9% vinegar, and 2 g ground black pepper. Bring to a boil.
2. Clean, wash, halve the sprouts, and pack tightly into sterilised jars.
3. Pour the hot brine over the sprouts and cover with lids.
4. Pasteurise for 20 minutes.
5. Seal the jars, wrap in a warm cloth, and let cool upside down.

For extra flavour, add 2 cloves and 3-4 fresh cherry or blackcurrant leaves to the brine.

Fermenting

Instructions:

1. Soak the prepared sprouts in cold water for 1 hour, then blanch in lightly salted boiling water for 3 minutes.
2. Pack tightly into jars.
3. Prepare a brine with 2 litres of water, 4 tbsp salt, 3 tbsp sugar or honey, 4 bay leaves, and 5-6 black peppercorns.
4. Pour the boiling brine over the sprouts.
5. Keep in a warm place for 3-4 days, then transfer to a cool storage area.

Best Recipes

Out of many Brussels sprout preservation methods, these are some of the tastiest to try first.

Quick Pickled Brussels Sprouts

For a fast and flavourful snack, you’ll need:

• 2 kg Brussels sprouts;
• 2 large carrots;
• 2 litres of water;
• 8 tbsp refined sunflower oil;
• 8 tbsp 9% vinegar;
• 4 garlic cloves;
• 1.3 tbsp sugar;
• 1.3 tsp salt.

Preparation:

1. Clean and wash the vegetables, then drain.
2. Cut the sprouts into halves or quarters (leave the smallest ones whole).
3. Slice the carrots into 1 cm rounds.
4. Boil in water for 3 minutes.
5. Drain the vegetable broth into a separate bowl.
6. Mix crushed garlic with the vegetables and pack into clean jars.
7. Add spices, salt, sugar, vinegar, and oil to the broth.
8. Bring to a boil and pour over the vegetables in the jars.

The snack will be ready to eat in just 24 hours.

Note: Quick-pickled sprouts don’t require canning. Simply cover with plastic lids, cool, and refrigerate.

In Tomato Juice

For 2 kg of Brussels sprouts, use:

• 800 ml tomato juice;
• 4-5 garlic cloves;
• 10 black peppercorns;
• 3 tbsp salt;
• 4 sprigs of parsley.

Method:

1. Halve the prepared sprouts, boil for 5 minutes, then drain and let dry.
2. Mix with herbs, pepper, and garlic, then pack into sterilised jars.
3. Bring tomato juice and salt to a boil and pour into the jars.
4. Seal with metal lids.

Cool the jars upside down, wrapped in a blanket.

Korean-Style

Ingredients:

• 3 kg Brussels sprouts;
• 20 large garlic cloves;
• 800 g carrots;
• 2 red chillies;
• 5-6 bay leaves;
• 50 ml vegetable oil;
• 2 tbsp 9% vinegar;
• 2 tbsp sugar;
• 4 tbsp salt.

Steps:

1. Clean, wash, and drain the vegetables.
2. Cut the sprouts into halves or quarters.
3. Grate the carrots using a Korean-style vegetable grater.
4. Slice the chillies into 5 pieces; crush the garlic.
5. Mix all ingredients and pack into sterilised jars.
6. Pour boiling water with salt and sugar into the jars.
7. Pasteurise for 20-25 minutes.
8. Seal the jars and cool upside down, wrapped in a cloth.

With Tomatoes and Celery

For 600 g of Brussels sprouts, use:

• 1 kg small tomatoes;
• 4 celery stalks;
• 2 bell peppers;
• 4 litres of water;
• 10 cloves;
• 80 g salt;
• 6 garlic cloves;
• 200 g sugar;
• 6 black peppercorns;
• 100 ml 9% vinegar;
• 4 sprigs each of parsley, coriander, and dill.

Preparation:

1. Boil water with salt, sugar, and vinegar.
2. Clean and wash all vegetables, garlic, and herbs.
3. Cut celery into 1 cm pieces.
4. Slice bell peppers into strips.
5. Prick each tomato 3-4 times with a toothpick.
6. Boil the sprouts in unsalted water for 5-6 minutes.
7. Drain and rinse under cold water.
8. Layer herbs, garlic, celery, and peppers in sterilised jars.
9. Add the sprouts and tomatoes.
10. Pour the boiling spiced brine over the vegetables.
11. Seal the jars, wrap, and cool upside down.

This preserve is not only delicious but also visually appealing.

Vegetable Medley

Ingredients:

• 3 kg Brussels sprouts;
• 1 kg carrots;
• 10-12 small onions;
• 800 g bell peppers;
• 2 red chillies;
• 2 litres of water;
• 4 tbsp sugar;
• 2 tbsp salt;
• 4 bay leaves;
• 10 black peppercorns;
• 2 tsp 9% vinegar;
• 10 allspice berries.

Method:

1. Clean, wash, and dry the vegetables.
2. Cut the sprouts into halves or quarters.
3. Slice the bell peppers into 1.5-2 cm pieces.
4. Cut the carrots into 2 cm rounds.
5. Layer onions, spices, peppers, and carrots in sterilised jars, then add the sprouts.
6. Bring water, salt, and sugar to a boil.
7. Pour the hot brine into the jars.
8. Seal and cool upside down, wrapped in a cloth.

This medley will be ready to eat after 4 days.

Storing Brussels Sprout Preserves

The storage area for preserves should be:

• dry;
• cool;
• dark.

The ideal temperature is between 0°C and +5°C.

Small sealed jars can last up to 1.5 years in the fridge. Quick-preserved sprouts should be consumed within 1.5 weeks.

Non-sterilised preserves keep for 6-8 months in a cellar at +12°C to +15°C, while pasteurised and well-sealed jars last 1-2 years in a pantry.

You can also store preserves on a closed balcony or loggia, provided temperatures stay above freezing in winter.

Important: Even if properly sterilised and sealed, preserves should not be stored above +25°C, as heat can soften the vegetables due to natural chemical processes.

Once opened, cover jars with plastic lids and refrigerate. Fermented preserves should be eaten within 5-7 days; pickled ones within 2-3 days.

Conclusion

The unique taste and appetising appearance of Brussels sprout preserves prepared in various ways will delight everyone. Just be sure to select fresh sprouts and follow the recipes carefully.