Pickled Brussel Sprouts
Pickled Brussel Sprouts

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pickled brussel sprouts. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pickled Brussels sprouts that stay crunchy and are slightly spicy. Fill a Dutch oven three-fourths full with water; bring to a boil. Remove with a slotted spoon and immediately drop into ice water.

Pickled Brussel Sprouts is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Pickled Brussel Sprouts is something which I have loved my entire life.

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

The ingredients needed to make Pickled Brussel Sprouts:
  1. Take 3 lb brussel sprouts
  2. Take 1/2 tbsp crushed garlic per jar
  3. Make ready 2 each Fresh dill sprigs per jar
  4. Get 1/2 tbsp Pickling spice per jar
  5. Make ready 1 packages Mrs. Wages dill pickle mix
  6. Prepare 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. Take 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. Your pickled Brussels sprouts should keep for about a year. Drain Brussels and rinse under cold water to cool.

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.

Much better than leftover Chinese food. The pickled sprouts get stored in the refrigerator so no water bath or canning knowledge is necessary. Simply trim, cut in half, then cook for a few minutes in 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.

So that’s going to wrap this up with this special food pickled brussel sprouts recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!