Pickled Brussels Sprouts are the best!! They are packed full of GOODNESS!!! They make great appetizers, and great snacks. Serve over a salad, or just eat plain. This pickled stapled will keep on your shelf for about two to four years. As long as the lid stays sealed. The Sprouts will be good. Loaded with many antioxidants, this versatile vegetable will amaze you with all its yummy goodness!!
Recipe:
Use 1 bag of Brussel Sprouts
Clean and remove outer leaves that are blemished
Prepare clean pint jars
Cut Brussels in halves or forths
In each jar:
Add, A few Chopped Green onion, A sprig of Dill, A sprinkle of Mustard Seed, A Tap of Celery Seed, and a couple of Allspice Berries. Lastly a Couple of slices of Carrot.
Optional: Red Pepper Flakes
Heat up water bath to a rolling boil.
Brine: I like My Brine a bit more pickled.
I used:
Four and a Half Cup White Distilled Vineger
Four Cups Water
1 Tablespoon Kosher Canning Salt
2 Tablespoons Sugar.
Heat Brine, pour over Brussels in Jar, Leave about an inch headspace.
Cook in Hot water bath, 15 minutes for pint jars
and 25 minutes for quart jars.
Remove jars and place on a towel on a surface.
Allow to sit undisturbed for about two weeks in a cool dry place.
BEST SERVED COLD.