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Pickled Brussel Sprouts

post #1 of 7
Thread Starter 
Pickled Brussels Sprouts

- blanch Brussels sprouts
- dip into cold water to stop the cooking

2 1/2 cups cider vinegar
2 1/2 cups water
4 tbsp canning salt
-bring to a boil and simmer 10 mins

Take Brussels and fill jars, then add 1 clove garlic, 1/4 tsp cayenne pepper, 1/4 tsp dill, 1/4 tsp red pepper flakes to each jar (pint size) - fill jars to 1/2 inch head space.

Process in water bath for 15 mins.

** I personally add a HEAPING 1/2 tsp of cayenne pepper and red pepper flakes to each jar.

These too me are like a gourmet green olive with my cold beer!!

post #2 of 7
those sound interesting.....we have at times done pickeled asparagus ourselves.....
post #3 of 7
Hmmm Very interesting!

Do you slice them in half to make them bite sized or leave them whole?
post #4 of 7
Thread Starter 
I have always grown them in our garden and picked them about bite size to can them.
post #5 of 7
I've never been fond of the beastys but this sounds good!
post #6 of 7
I have to try that.. I usually do okra, green beans, or regular old pickles. I've even used English Cukes and they were really good. I also get those Chilie Arbol and stick one of those dried monsters in each jar. They don't come out too spicy, but just enough.. PDT_Armataz_01_34.gif
post #7 of 7
That sounds like a great idea. I sort of like them but only if they are cooked correctly. I do love my dills so this sounds like a good blend
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