Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pickled brussel sprouts. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Pickled Brussel Sprouts is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Pickled Brussel Sprouts is something that I have loved my whole life. They’re fine and they look fantastic.
Zippy pickled Brussels sprouts are a great accompaniment to any meal. After four days of pickling, the Brussels sprouts turn tangy, bright, pungent, and are ready to eat. Serve them alongside a bloody Mary, on a meat and cheese platter.
To begin with this particular recipe, we must prepare a few ingredients. You can have pickled brussel sprouts using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pickled Brussel Sprouts:
- Make ready 3 lb brussel sprouts
- Get 1/2 tbsp crushed garlic per jar
- Make ready 2 each Fresh dill sprigs per jar
- Prepare 1/2 tbsp Pickling spice per jar
- Prepare 1 packages Mrs. Wages dill pickle mix
- Take 8 pints size canning jars with lids and bands
- Get 1/2 tsp crushed red pepper per jar (optional)
- Make ready 6 cup distilled white vinegar
- Make ready 4 cup bottled water
- Prepare 1 water bath canner
Pickled Brussels Sprouts. this link is to an external site that may or may not meet accessibility guidelines. Making and canning your own pickled Brussels sprouts or pickled cauliflower is pretty easy with the directions below! But do note that the vinegar (pickling) is important. Pickled brussel sprouts are really easy to make.
Instructions to make Pickled Brussel Sprouts:
- Wash and trim brussel sprouts set aside. In a large pot bring enough water to a boil to cover sprouts. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking. Drain and set aside.
- In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved.
- Sterilize jars and lids.Remove from water and place on towel
- Place brussel sprouts evenly in jars.
- In jars be sure not to pack to tightly and leave 1/2 inch of head space. Pour hot pickle brine over sprouts until just covered. Wipe rims of jars and place lids and bands on tightened finger tight.
- Process jars in water bath canner for 12 min or according to your elevation above sea level. After processing place jars on a towel to cool. Can be enjoyed after 48 hrs but best after 2 weeks.
Just like making pickles, you just need some fresh brussel sprouts and a few other simple ingredients, and you are on your way to pickled goodness. Meet the Brussels sprouts that didn't make it to our Thanksgiving table. I've been itching to make pickled Brussels sprouts because they're not easily found in the South! Pickled Brussels Sprouts are apparently now the "hip" thing (along with Dilly Beans) to use in cocktails instead of celery or olives. These pickled sprouts are crisp, with a clean, fresh, bright taste.
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