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); 2/3 cup water; 1/2 cup white wine vinegar; 1/2 cup dry white wine (such as Pinot Grigio); 3 tbsp balsamic vinegar; 2 tbsp real maple syrup; 4-5 whole peppercorns per jar; 1 pinch red pepper flakes per jar (optional); 1/4 tsp salt per jar; 1 small splash lemon juice per jar; 1 package Pickle Crisp

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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. 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 Brussels sprouts, trimmed and halved if large
⅔ cup water
½ cup white wine vinegar
½ cup dry white wine (such as Pinot Grigio)
3 tablespoons balsamic vinegar
2 tablespoons real maple syrup
4–5 whole peppercorns per jar
Pinch of red pepper flakes per jar
Approximately ¼ teaspoon salt per jar
Small splash of lemon juice per jar
Pickle Crisp (according to package directions)

Tools Needed

Canning jars
Water bath canner
Jar lifterCanning funnel
Bubble remover tool
Clean towels

Step-by-Step Instructions

Step 1: Prep the Sprouts

Wash the Brussels sprouts thoroughly and remove any damaged outer leaves. Trim the stem ends and cut larger sprouts in half. I found that halving the larger sprouts helped them fit into the jars more easily.

Step 2: Pack the Jars

Place 4–5 peppercorns into each jar. Pack the raw Brussels sprouts into clean jars, leaving 1 inch of headspace. Unlike many pickled Brussels sprout recipes, these sprouts are packed raw rather than blanched first.

Step 3: Add Seasonings

To each jar, add a pinch of red pepper flakes, a small splash of lemon juice, about ¼ teaspoon salt, and Pickle Crisp according to package directions. These ingredients add flavor while helping maintain texture.

Step 4: Make the Brine

Image illustrates maple balsamic brussel sprouts.

In a large saucepan, combine the water, white wine vinegar, dry white wine, balsamic vinegar, and maple syrup. Bring the mixture to a simmer and stir until well combined.

Step 5: Fill the Jars

Using a canning funnel, carefully ladle the hot brine over the Brussels sprouts, maintaining 1 inch of headspace. Remove air bubbles, adjust the headspace if needed, and wipe the jar rims clean before applying lids and rings.

Step 6: Process the Jars

Process pint jars in a boiling water bath for 10 minutes and quart jars for 15 minutes, adjusting for your altitude if necessary. Once processing is complete, remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals before storing.

Conclusion

These Maple Balsamic Brussels Sprouts offer a unique combination of sweet, tangy, and savory flavors. Inspired by Rachael from That 1870’s Homestead, they’re a creative way to preserve Brussels sprouts for future meals. The finished sprouts can be enjoyed straight from the jar, but they’re especially delicious roasted and finished with a reduction of the reserved brine for extra flavor.

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.