Zesty Pickled Brussels Sprouts Recipes
PICKLED BRUSSELS SPROUTS
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! -Heather King, Frostburg, Maryland
Provided by Taste of Home
Time 40m
Yield 6 pints.
Number Of Ingredients 11
Steps:
- 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 saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
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- Prepare an ice bath. Bring a pot of salted water to a boil. Add the Brussels sprouts and cook 2 to 3 minutes (longer if you want them softer). Transfer to the ice bath to cool.
- Combine water, vinegar, peppercorns, mustard seeds and 2-3 tablespoons salt in a saucepan. Bring to a boil and simmer until the salt dissolves. Taste the brine and if desired, add a small amount of sugar.
- Drain Brussels sprouts and place in a tall, clean jar. Add the jalapeno, garlic and bay leaves. Carefully pour the hot brine over the Brussels sprouts. (You may have some brine leftover.
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