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!
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)
- ⅔ cup water
- ½ cup white wine vinegar
- ½ 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)
- ¼ tsp salt per jar
- 1 small splash lemon juice per jar
- 1 package Pickle Crisp
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
- 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.