Pickled Brussel Sprouts

Discussion in 'Canning' started by tatonka3a2, Aug 9, 2007.

  1. tatonka3a2

    tatonka3a2 Meat Mopper

    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!!

  2. smoked

    smoked Master of the Pit OTBS Member

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

    deejaydebi Smoking Guru

    Hmmm Very interesting!

    Do you slice them in half to make them bite sized or leave them whole?
  4. tatonka3a2

    tatonka3a2 Meat Mopper

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

    deejaydebi Smoking Guru

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

    az_redneck Smoking Fanatic OTBS Member

    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.. [​IMG]
  7. cheech

    cheech Master of the Pit OTBS Member

    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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