So I have decided to dedicate today’s post to everyone’s favorite vegetable, brussels sprouts. Ummm, noooot! Well, I must admit I used to have a hard time gobbling down these until my mid-teens. Now just like beets, I don’t mind them so much. In recent years, I have since discovered pickled brussels sprouts.
Alright, so if you have pickled anything before, then you are probably already to do this. It is not complicated at all, just follow the steps. There are few options available to you as far as which salt to use and whether to add lemon wedges or not. You can divide the batch, and try out different things if you are not sure.
Here’s What You’ll Need:
- fresh brussels sprouts
- white vinegar
- salt (pickling, sea, or Kosher)
- black peppercorns
- garlic cloves
- dill heads
- jalapeno pepper
- paring knife
- large pot
- water bath canner
- lemon ( optional)
Wash your brussels sprouts and carefully remove any discolored leaves. Then with a paring knife, snip the stem ends and cut a small X on the bottom of each one. If you have any large sprouts in the pack, then simply cut them in half. Boil some water in your pot and add your sprouts in there for at least 4 minutes.
Use the colander to drain your sprouts. In the saucepan mix your water, vinegar and salt and bring to a boil. Leave at low heat, whilst you fill your jars. In each jar place one dill head, garlic cloves, peppercorns. Optionally you can add jalepeno slices and a lemon wedge too.
Pack each jar with the sprouts and leave only half an inch head space. All air bubbles should be removed before wiping the rim and screwing on the lids. Process in water bath canner for at least 10 minutes, depending on your altitude. Remove from canner and let sit on the counter for at least 12 hours. Then you have to wait another 21 days before you can enjoy them, store in your pantry.
You can follow step by step instructions on the Anti June Cleaver blog, here…
You can watch the video below on pickled brussels sprouts…