Pickled Brussels Sprouts
Pickled brussels sprouts are a delicious way to preserve brussels sprouts in season.
Ingredients
- 3 lbs Brussels Sprouts
- 5 cups Vinegar at 5% acidity
- 2 cups Water
- 1/4 cup pickling and canning salt
- 6 to 12 cloves garlic (1 to 2 per jar)
- 6 tsp black peppercorns (1 per jar)
- 6 to 12 tsp red pepper flakes (1 to 2 per jar)
Directions
- 1
Wash and clean the brussels sprouts. Time the stem ends and remove any outer leaves. The sprouts should be small, tight heads. Cut any large sprouts in half.
- 2
Bring a pot of water to a boil and blanch the sprouts for about 4 minutes. Remove with a slotted spoon and pack into jars, leaving 1/2 inch headspace. Discard cooking water.
- 3
Add dry spices to each jar (but not vinegar, water, and salt).
- 4
Add the brine ingredients to a pot, including vinegar, water, and salt. Bring it to a hard boil, stirring to dissolve the salt.
- 5
Pour the boiling brine over the brussels sprouts in jars, maintaining 1/2 inch headspace. De-bubble jars, adjust headspace and cap with 2-part lids
- 6
If canning, process in a water bath canner for 10 minutes, adjusting for altitude (see notes).
- 7
Remove the jars from the canner to cool on a towel on the counter. After 12-24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly sealed jars should maintain quality on the pantry shelf for 12-18 months.