How To Preserve Brussels Sprouts

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Learn How to Preserve Brussels Sprouts with these proven methods — dehydrating, canning, and freezing. With these tips, you can keep your harvest fresh all year long and never waste Brussels sprouts again!

Brussels sprouts being prepped on a paper towel showing how to preserve brussels sprouts, with some whole and some trimmed or halved, a knife and a white bowl nearby. A green label at the bottom reads blessthismessplease.com.

Preserving Guide: How To Preserve Brussels Sprouts

There’s nothing quite like opening your freezer in February and finding perfectly preserved Brussels sprouts from your fall harvest. These preservation methods let you enjoy that crisp, nutty flavor whenever you want, regardless of what’s available at the grocery store.

Having pre-blanched, frozen sprouts means dinner can be on the table in 15 minutes. Just grab a handful from the freezer, toss with olive oil and seasonings, and roast. No trimming, no washing, no prep work required.

Preserving Guide: How To Preserve Brussels Sprouts
How To Store
Dehydrating
Canning
Freezing
Expert Tips
More Tips For Preserving The Harvest

How To Store

In the refrigerator

Dehydrating

CUT: Cut in half lengthwise through stem.
DIPPING: Water or Steam blanch
- Water Blanch: 4-5 minutes
- Steam Blanch: 6-7 minutes

Canning

QUANTITY: 12 cups

INGREDIENTS:

12 cups of small Brussels sprouts
4 cups white vinegar (5%)
2 cups sugar
2 cups thinly sliced onions
1 cup diced sweet red peppers
2 Tablespoons mustard seed
1 Tablespoon celery seed
1 teaspoon turmeric
1 teaspoon hot red pepper

HOW TO WATER BATH CAN BRUSSELS SPROUTS

Wash Brussels sprouts.
Remove stems and blemished outer leaves.
Boil for 4 minutes in salt water (4 teaspoons canning salt per gallon of water). Drain and cool.
Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to boil and simmer 5 minutes.
Distribute onion and diced pepper pieces evenly among clean hot pint jars.
Fill jars with hot Brussels sprouts, leaving 1⁄2-inch headspace.
Cover with hot pickling liquid, leaving 1⁄2-inch headspace.
Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel.
Adjust lids. Process 10 minutes in a Boiling Water Bath.

Process Time: Pints 10 minutes

Freezing

Select green, firm and compact heads.
Examine heads carefully to make sure they are free from insects.
Trim, removing coarse outer leaves.
Wash thoroughly.
Sort into small, medium and large sizes.
Water blanch small heads 3 minutes, medium heads 4 minutes and large heads 5
minutes.
Cool promptly, drain and package, leaving no headspace.
Seal and freeze.

🍎🫙 Get a free Preserving Guide for all the details to dehydrate, can, and freeze 42 fruits and vegetables — get the FREE GUIDE here!

Expert Tips

Choose the right sprouts: Not all brussels sprouts are created equal when it comes to preserving. Look for firm, compact heads with bright green color and no yellowing leaves. Smaller sprouts (about 1-2 inches) actually preserve better than larger ones because they maintain their texture and cook more evenly later.
Good Blanching: Here’s the secret most home cooks miss: salt your blanching water like pasta water, and work in small batches. I never blanch more than 2 pounds at once because it drops the water temperature too much. The moment they turn bright green (usually 3-4 minutes), they go straight into that ice bath. This stops the cooking process instantly and locks in that perfect texture.
Pre-freeze for the Best Quality: Before bagging your blanched brussels sprouts, spread them on a parchment-lined baking sheet and freeze for 2-3 hours. This prevents them from clumping together into one giant frozen mass. When you want just a handful for dinner, you can easily grab exactly what you need instead of having to thaw the entire bag.