Pickled Brussel Sprouts

Name: Pickled Brussel Sprouts
Cuisine: American
Ingredients: 3 lb brussel sprouts; 1/2 tbsp crushed garlic per jar; 2 each Fresh dill sprigs per jar; 1/2 tbsp Pickling spice per jar; 1 packages Mrs. Wages dill pickle mix; 8 pints size canning jars with lids and bands; 1/2 tsp crushed red pepper per jar (optional); 6 cup distilled white vinegar; 4 cup bottled water; 1 water bath canner

Joseph Green @back_rd_bbq_an_grill

Tacoma Washington USA

A really good way to enjoy brussel sprouts.

Joseph Green @back_rd_bbq_an_grill

Tacoma Washington USA

A really good way to enjoy brussel sprouts.

Saved

Ingredients

3 lbbrussel sprouts
1/2 tbspcrushed garlic per jar
2each Fresh dill sprigs per jar
1/2 tbspPickling spice per jar
1 packagesMrs. Wages dill pickle mix
8 pintssize canning jars with lids and bands
1/2 tspcrushed red pepper per jar (optional)
6 cupdistilled white vinegar
4 cupbottled water
1water bath canner

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Steps

1

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.
2

In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved.
3

Sterilize jars and lids.Remove from water and place on towel
4

Place brussel sprouts evenly in jars.
5

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.
6

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.