Pickled Brussel Sprouts

[tatonka3a2]

Pickled Brussels Sprouts

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

Brine:
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!!

Enjoy!!!

 

[smoked]

those sound interesting.....we have at times done pickeled asparagus ourselves.....

 

[deejaydebi]

Hmmm Very interesting!

Do you slice them in half to make them bite sized or leave them whole?

 

[tatonka3a2]

I have always grown them in our garden and picked them about bite size to can them.

 

[deejaydebi]

I've never been fond of the beastys but this sounds good!

 

[az_redneck]

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..

 

[cheech]

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