Pickled Brussels Sprouts

by **gina68gt** Sat Dec 11, 2021 6:07 pm

ARS

[size=30]Pickled Brussels Sprouts

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Pickled Brussels Sprouts Pickled-brussel-sprouts-recipes-735x735

5.0 Stars (3 Reviews)

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PREP TIME

20 minutes

COOK TIME

10 minutes

1 minute

TOTAL TIME

31 minutes

Ingredients

3 lbs fresh Brussels sprouts
5 cups white vinegar
2 cups water
1/3 cup salt, pickling, sea, or Kosher
24 black peppercorns
12 garlic cloves, smashed or sliced
6 dill heads
1 jalapeno pepper, optional
1 lemon, cut into 6 wedges (optional)

Instructions

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[*]Remove discolored leaves from Brussels sprouts. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Cut large sprouts in half. Cook in boiling water to cover, 4 minutes. Drain

[*]Combine vinegar, water, and salt in a 3-quart stainless steel or enameled saucepan. Bring to boil. Reduce heat to low and simmer while filling jars.

[*]Place 4 peppercorns, 2 garlic cloves, 1 dill head, 2 jalapeno slices (optional). and one lemon slice in hot jar. Pack jar tightly with Brussels sprouts, leaving a 1/2 inch headspace.

[*]Remove air bubbles. Wipe jar rim. Center lid on jar, apply band, adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

[*]Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid, let jars stand for five minutes. Remove jars and cool for 12-24 hours.

[*]Store in a cabinet or pantry for about 3 weeks before opening.

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