Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Pickled Brussels Sprouts

WebMD Recipe from

Total Time: 30 mins

Pickled Brussels Sprouts

While you might not think of pickling Brussels sprouts, they make a delightful garnish for a Bloody Mary.


  • 2 pounds Brussels sprouts, halved or quartered (about 8 cups)
  • 6 tablespoons sliced shallot
  • 6 bay leaves
  • 3 cups distilled white vinegar, or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar


Step 1
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the prepared Brussels sprouts, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the sprouts to the ice water to cool. Repeat with the remaining sprouts.
Step 2
Drain the cooled sprouts and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 tablespoon shallot and 1 bay leaf to each jar.
Step 3
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Step 4
Carefully fill jars (or containers) with the brine to within 1/2 inch of the rim, covering the Brussels sprouts completely. (Discard any leftover brine.)
Step 5
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Healthy Recipe Finder