Components:
1 1/2 lb Brussels sprouts, stem and unfastened leaves eliminated
1 serrano pepper, halved and sliced into 1/4 inch chunks
2-3 bay leaves
1/2 teaspoon celery seed
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
1 teaspoon celery flakes
1 teaspoon dill seed
1 1/2 cups water
1 1/2 cups white vinegar
2 1/2 tablespoons pickling salt
Instructions:
Carry the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide the entire spices and peppers between 2 or 3 pint jars. Add the Brussels sprouts, leaving 1/4 inch headroom.
Pour within the vinegar combination, nonetheless leaving that 1/4 inch headroom. Shut the jars and course of for 10 minutes in a sizzling water tub. Enable to sit down at the very least 1 week earlier than consuming.
Yield: 2-3 pints (relying on the dimensions of the Brussels sprouts)
Word: An excellent supply for canning data is the Blue Ebook information to preserving. I extremely advocate it for studying learn how to can. Here’s a bunch of different canning books and tools I discover helpful.
My ideas:
I actually miss canning within the winter. I used to be writing my newest cookbook throughout the coronary heart of citrus season and didn’t get an opportunity to make marmalade. I believed I may need to attend till spring to can however once I acquired these inexperienced heritage Ball jars, I knew I needed to make one thing in them! I needed to make one thing that may look fairly within the jars (useless!) so once I ended up with a bunch of leftover Brussels sprouts, I believed they’d be good to pickle. I’d by no means had a pickled Brussels sprout earlier than, however that didn’t cease me, quite a lot of my pickling has been of fruit I haven’t had pickled earlier than and it has all been scrumptious. I like sauerkraut so it solely stands to purpose that I’d love pickled Brussels sprouts as properly. I had some serrano peppers so I popped one in and to mellow it out, I added some celery and dill flavors. The outcome? A spicy, savory chunk {that a} pickle or sauerkraut fan would love. Strive them on a cheese plate.
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