Chili Fennel Brussels Sprouts

Winter is the perfect time for canning. Stock up on some of your favorite veggies, such as these brussels sprouts, that once canned can last at least a year.
January 01, 2015


Equipment you'll need:
2 pint size mason jars with lids and rings
1 six-quart stainless steel pot

Clean and wash the Brussels sprouts, trim the ends and cut them in half.

In a large, non-reactive pot, combine water, vinegar and salt and bring to a boil.

While waiting for the brine to come to a boil, prepare the jars by evenly dividing the seeds, chili powder and chilis in the bottom of the two pint jars, then snugly packing the Brussels sprouts into the jars, leaving about one inch of head space.

Pour the boiling brine into the jars, leaving about a half-inch of head space. Wipe the jars’ rims with a damp paper towel, add lids and rings, then close finger tight.

Process in a hot water bath for 10 minutes. Remove from heat, take the lid off the canner, and let the jars sit in the canner for an additional five minutes.

Remove the jars from the canner, cool for 12 to 24 hours on a protected countertop.

Check the lids to ensure a tight seal remains. If you find a lid that didn’t seal, place it in the refrigerator and eat first. The finished jars last at least a year in a cool, dry place, but can be eaten as soon as the following day.


  • 1 lb. Brussels sprouts
  • 1 cup white wine vinegar
  • 1 cup water
  • 1 Tbs. sea/pickling salt
  • 1 tsp. whole cumin seed
  • 2 tsp. whole fennel seed
  • 2 tsp. whole fennel seed
  • 2 tsp. chili powder
  • 2 dried chilis, chopped
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