Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Pickled Brussels Sprouts

Rate This Article

Comment On This Article

Ingredients
  • To prepare sprouts, soak for 10 min in a cold brine of 1 TBS salt
  • to 4 cups water to drive out any bugs. Rinse well. Trim/peel to
  • uniform 1" diameter and cut an x in the core to allow brine to
  • penetrate.
Instructions

Into each pint jat place 1 whole dill head, 1 clove fresh garlic, 1/4 tsp crushed dried red pepper (I often leave out the red pepper). Prepare brine of 5 cups vinegar, 5 cups water, 1/2 cup less 1 Tbs pickling salt) and bring to boil, keeping hot. Pack spices into jars, then pack sprouts tightly into jars to withing 3/4" from the top. Add boiling brine the 1/2" headspace. Remove any trapped air with non-metallic utensil, wirp top of jar, add lid/band. Process in a BWB for 10 minutes.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com