Pickled Brussels Sprouts
Pickled Brussels Sprouts
This recipe can be used as a salad base for mixed lettuces or eaten alone on
toothpicks as an appetizer.
6 cups Brussel sprouts (about 2 lb)
2 1/2 cups water
2 1/2 cups vinegar
3 Tbsp salt
1 tsp cayenne pepper
4 cloves garlic
4 heads dill or 2 tsp dill seeds
*
Boil Brussel sprouts until tender, leaving them whole but trimming off the old
foliage. Drain and pack into clean jars. Distribute dill and garlic evenly among
the jars.
Mix water, vinegar, salt and pepper in a saucepan and boil for 5 minutes.
Pour vinegar mixture over sprouts, leaving a 1/4" headspace. Check for air bubbles
and adjust headspace if needed.
Process in a boiling water bath for 15 minutes. Adjust time according to altitude.
* For more attitude, add chopped hot peppers to taste.
Makes: 4 pints
This recipe can be used as a salad base for mixed lettuces or eaten alone on
toothpicks as an appetizer.
6 cups Brussel sprouts (about 2 lb)
2 1/2 cups water
2 1/2 cups vinegar
3 Tbsp salt
1 tsp cayenne pepper
4 cloves garlic
4 heads dill or 2 tsp dill seeds
*
Boil Brussel sprouts until tender, leaving them whole but trimming off the old
foliage. Drain and pack into clean jars. Distribute dill and garlic evenly among
the jars.
Mix water, vinegar, salt and pepper in a saucepan and boil for 5 minutes.
Pour vinegar mixture over sprouts, leaving a 1/4" headspace. Check for air bubbles
and adjust headspace if needed.
Process in a boiling water bath for 15 minutes. Adjust time according to altitude.
* For more attitude, add chopped hot peppers to taste.
Makes: 4 pints
