Pickled Brussel Sprouts
Pickled Brussel Sprouts

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pickled brussel sprouts. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pickled Brussel Sprouts is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Pickled Brussel Sprouts is something which I have loved my whole life.

Fill a Dutch oven three-fourths full with water; bring to a boil. Remove with a slotted spoon and immediately drop into ice water. Divide garlic and pepper flakes among jars.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pickled brussel sprouts using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pickled Brussel Sprouts:
  1. Make ready 3 lb brussel sprouts
  2. Prepare 1/2 tbsp crushed garlic per jar
  3. Prepare 2 each Fresh dill sprigs per jar
  4. Prepare 1/2 tbsp Pickling spice per jar
  5. Take 1 packages Mrs. Wages dill pickle mix
  6. Get 8 pints size canning jars with lids and bands
  7. Prepare 1/2 tsp crushed red pepper per jar (optional)
  8. Get 6 cup distilled white vinegar
  9. Make ready 4 cup bottled water
  10. Prepare 1 water bath canner

Bring a large pot of water to a boil in a large pot. Use a slotted spoon to transfer the sprouts to the ice water to cool. Much better than leftover Chinese food. The pickled sprouts get stored in the refrigerator so no water bath or canning knowledge is necessary.

Steps to make Pickled Brussel Sprouts:
  1. Wash and trim brussel sprouts set aside. In a large pot bring enough water to a boil to cover sprouts. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking. Drain and set aside.
  2. In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved.
  3. Sterilize jars and lids.Remove from water and place on towel
  4. Place brussel sprouts evenly in jars.
  5. In jars be sure not to pack to tightly and leave 1/2 inch of head space. Pour hot pickle brine over sprouts until just covered. Wipe rims of jars and place lids and bands on tightened finger tight.
  6. Process jars in water bath canner for 12 min or according to your elevation above sea level. After processing place jars on a towel to cool. Can be enjoyed after 48 hrs but best after 2 weeks.

Simply trim, cut in half, then cook for a few minutes is heavily salted water. Try them and if you like Brussels sprouts softer, cook them longer. Place the Brussels sprouts, jalapeno and garlic in a clean (sterilized if possible) jar. Note: makes enough for four pints. Bring brine ingredients to a boil.

So that is going to wrap it up with this exceptional food pickled brussel sprouts recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!