Name: Maple Balsamic Brussel Sprouts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 lbs fresh Brussel sprouts (trimmed and halved); 1/2 cup water; 2 1/2 cups white balsamic vinegar (or regular balsamic for a deeper flavor); 1/2 tbsp Kosher salt; 1/3 cup real maple syrup; 6 cloves garlic (sliced); Pinch red pepper flakes (optional, for a little kick)

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If you’re looking for a unique, flavorful way to preserve Brussel sprouts, you’ll love this Maple Balsamic Brussel Sprouts recipe inspired by Rachael at That 1870’s Homestead. With a perfect balance of tangy balsamic vinegar, sweet maple syrup, and fresh, crisp sprouts, this is a must-try recipe for home canners and foodies alike. Whether you’re filling your pantry or looking for a side dish that steals the show, this simple canning tutorial walks you through every step.

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Suppose you’ve ever watched That 1870’s Homestead on YouTube, you know just how inspiring and down-to-earth Rachael is. I’ve followed her channel for years and love her blend of modern homesteading and traditional know-how. When I saw her canning Maple Balsamic Brussel Sprouts, I knew I had to give it a try.

Let me tell you—we absolutely loved them! These sprouts have that amazing sweet-tart punch from the maple syrup and balsamic vinegar, with just enough garlic to make your taste buds happy. They’re great right out of the jar or warmed up as a side dish. If you’re new to water bath canning or just want to add a gourmet touch to your food storage, this is a perfect place to start.

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Recipe Tutorial for How to Make and Can Maple Balsamic Brussel Sprouts

Ingredients

2 pounds fresh Brussel sprouts (trimmed and halved if large)
2½ cups water
2½ cups white balsamic vinegar (or regular balsamic for a deeper flavor)
1½ tablespoons kosher salt
⅓ cup real maple syrup
6 cloves of garlic (sliced)
Red pepper flakes (optional, for a little kick)

Tools Needed

Large pot for blanching
Canning jars (pint size recommended)
Water bath canner
Jar lifter and funnel
Bubble remover or chopsticks
Clean towels

Step-by-Step Instructions

Step 1: Prep the Sprouts

I started by washing and trimming all the Brussel sprouts. If any were larger than bite-sized, I cut them in half to help the flavor soak in better.

Step 2: Blanch the Sprouts

In a large pot of boiling water, I blanched the sprouts for about 4 minutes. Then I drained them and set them aside while I worked on the brine.

Step 3: Make the Brine

I combined 2½ cups of water with 2½ cups of white balsamic vinegar in a large saucepan. Then I stirred in 1½ tablespoons of kosher salt and ⅓ cup of real maple syrup. I heated it just until everything dissolved and the brine was hot but not boiling.

Step 4: Pack the Jars

Image illustrates maple balsamic brussel sprouts.

With clean, sterilized pint jars ready, I added a few slices of garlic and a pinch of red pepper flakes to the bottom of each jar. Then I packed in the Brussel sprouts snugly, but not too tightly.

Step 5: Add the Brine

Using a funnel, I poured the hot brine over the sprouts, leaving ½ inch headspace. I used a chopstick to remove bubbles and wiped the rims clean before adding the lids and rings.

Step 6: Water Bath Can

I processed the jars in a boiling water bath for 15 minutes, adjusting for altitude as needed. After removing them, I let them cool for 24 hours and checked for proper seals.

Conclusion

This recipe has earned a permanent place on our pantry shelf. The flavor only improves over time, and they make such a unique and tasty side dish or snack. I’m so glad I tried it—and even more grateful for creators like Rachael who keep these beautiful homestead traditions alive and thriving.

If you haven’t checked out That 1870’s Homestead, I highly recommend it. Her recipes and lifestyle tips are the kind that stick with you, and this one definitely did!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. How long do these canned Brussel sprouts last?

Properly water bath canned Brussel sprouts should last 12–18 months in a cool, dark place. Always check the seal and appearance before eating.

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2. Can I use regular balsamic vinegar instead of white balsamic?

Yes, you can! It will have a slightly deeper and richer flavor, and your brine will be darker in color.

3. Are these Brussel sprouts sweet or savory?

They’re a perfect balance of both. The maple adds sweetness while the garlic, salt, and balsamic give it a savory and tangy depth.

4. Can I eat them right away?

You can, but I recommend waiting at least 2–3 weeks to let the flavors fully develop. They get better with time!

Maple Balsamic Brussel Sprouts

These Maple Balsamic Brussel Sprouts are a delicious blend of sweet, tangy, and savory. Inspired by Rachael from That 1870’s Homestead, they’re a great addition to any pantry shelf and perfect for those who love to can and preserve unique, flavorful veggies!

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Prep Time 25

Cook Time 15

Total Time 40

Servings 4 pints

Equipment

1 Large pot for blanching
4 pint-size canning jars with lids and rings.
1 water bath canner
1 set of canning supplies such as debubbler tool, funnel, and jar lifter.

Ingredients

2 lbs fresh Brussel sprouts (trimmed and halved)
½ cup water
2 ½ cups white balsamic vinegar (or regular balsamic for a deeper flavor)
½ tbsp Kosher salt
⅓ cup real maple syrup
6 cloves garlic (sliced)
Pinch red pepper flakes (optional, for a little kick)

Instructions

Step 1:

I started by washing and trimming all the Brussel sprouts. If any were larger than bite-sized, I cut them in half to help the flavor soak in better.

Step 2:

In a large pot of boiling water, I blanched the sprouts for about 4 minutes. Then I drained them and set them aside while I worked on the brine.

Step 3;

I combined 2½ cups of water with 2½ cups of white balsamic vinegar in a large saucepan. Then I stirred in 1½ tablespoons of kosher salt and ⅓ cup of real maple syrup. I heated it just until everything dissolved and the brine was hot but not boiling.

Step 4:

With clean, sterilized pint jars ready, I added a few slices of garlic and a pinch of red pepper flakes to the bottom of each jar. Then I packed in the Brussel sprouts snugly, but not too tightly.

Step 5:

Using a funnel, I poured the hot brine over the sprouts, leaving ½ inch headspace. I used a chopstick to remove bubbles and wiped the rims clean before adding the lids and rings.

Step 6:

I processed the jars in a boiling water bath for 15 minutes, adjusting for altitude as needed. After removing them, I let them cool for 24 hours and checked for proper seals.