08
May
Pack brussels sprouts into six hot 1 pint jars. Add half of the prepared brussels sprouts cover return to a boil and cook for 2 minutes.
In a medium saucepan over medium heat combine 2 cups water the vinegar and salt.
Pickled brussel sprouts recipe. Brussels sprouts you will need about 1 1 1 2 pounds or about 20 24 similar sized brussels sprouts. White vinegar and water you can use cider vinegar or a mix of vinegars. Note that cider vinegar will give you a tint of amber color.
Divide the drained brussels sprouts evenly between jars filling the jars about 3 4 inch from the top. Place 1 garlic clove and 1 4 teaspoon red pepper flakes in each jar. Bring vinegar water and pickling salt to a boil in a large pot over medium high heat until the salt is dissolved about 5 minutes.
Fill a dutch oven three fourths full with water. Bring to a boil. Add brussels sprouts in batches.
Cook uncovered 4 minutes or until crisp tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.
Pack brussels sprouts into six hot 1 pint jars. Divide garlic and pepper flakes among jars. In a large pot of boiling salted water cook brussels sprouts until tender about 3 minutes.
Drain brussels and rinse under cold water to cool. Pack into two 16 oz glass jars along with dill. Cook 10 trimmed and halved brussels sprouts in a large stockpot of boiling water until bright green about 5 minutes.
Drain and rinse under cold running water. Bring 3 4 cup water 1 4 cup white vinegar and 1 tsp. Coarse kosher salt to a simmer in stockpot over medium.
Simmer until salt dissolves. The best pickled brussel sprouts recipes on yummly maple roasted brussel sprout quinoa salad loaded brussel sprout tomato pasta bake with chicken sausage brussel sprout pickle. 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. Making pickled brussels sprouts first prepare your brussels sprouts fresh please by removing any discolored leaves and cutting off the stem.
Once the stem is removed cut a small x in the bottom with a paring knife. After your sprouts are trimmed boil them in hot water for about four minutes and drain. Wash brussels sprouts and remove stems and rough outer leaves.
Boil in salted water for 4 minutes 4 tsp canning salt per 1 gallon water set aside and drain. Meanwhile combine vinegar sugar onions peppers and spices in a saucepan and bring to a boil. Simmer for 5 minutes.
Add brussels sprouts and boil 5 minutes or until sprouts are bright green yet tender. Drain well and place in a large bowl. In a medium saucepan over medium heat combine 2 cups water the vinegar and salt.
Simmer 2 to 3 minutes or until salt dissolves.