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Pickled Brussels Sprouts
I am having so much fun teaching and talking about Canning 101 Basics this winter!! Typically in my classes after I break down the canning basics I get everyone involved in a hands-on recipe so they can put to practice what we discussed in class. One of my favorite recipes to share during this time is Pickled Brussels Sprouts!
Yes it is true you can pickle just about anything! I often tell beginners the place to start when learning how to home can is pickling, not jam making. Pickling uses a brine ratio which is typically water, vinegar and salt. Like baking, do not deviate from the brine ratio or you could cause the foods to spoil and grow harmful bacteria. Follow your recipe from start-to-finish and enjoy these pickled delicacies alongside sandwiches, on relish trays, atop salads and to compliment your favorite beverage, like a Bloody Mary.
Here is a fun recipe to get you started…
Pickled Brussels Sprouts – makes 10 to12 half pints or 5 to 6 pints
Want to spice up your Bloody Mary? Well there is no better way then surprising your guests with a couple of pickled Brussels Sprouts on a skewer. Keep ‘em dilled or add a bit of heat using hot pepper flakes.
6 cups white vinegar
2 cups water
½ cup pickling or canning salt
3 cloves of garlic, cut in half or if small whole
14 heads of fresh dill or ½ tsp of dill seeds per jar
½ tsp hot pepper flakes per jar (optional – I like to make half the jars spicy and the other regular)
3 lbs Brussel Sprouts
As usual, prepare all of your jars ahead of time and have your lids and rings setting in boiled water.
In a large stainless steel stock pot, combine vinegar, water and salt. Stir well and bring to a boil, stirring to dissolve the salt.
Place a half garlic clove in each jar, 1 head of dill or ½ tsp of dill seeds and a ½ tsp of hot pepper flakes if you are using them. Raw pack the the Brussels sprouts into each jar leaving a generous ½” head space.
Ladle hot liquid into jars being sure to maintain the ½” headspace. Remove any air bubbles using your canning utensil or the handle of a wooden spoon. Adjust headspace is necessary.
Tip: If you run out of pickling liquid, use half the parts listed above, boil and fill jars accordingly. Never fill your remaining jars with just water – it will lessen the acidic level and cause food to spoil.
Using a warm wash cloth dipped in vinegar, wipe each rim and screw bands. Place lids and rings on each jar and hand tighten.
Place jars in water bather and cover with water. Process the jars for 10 minutes. Remember, processing time doesn’t begin until the water is at a full rolling boil. Let rest 5 minutes in water bather before removing from bather; be sure to place in a draft free location to cool for the next 12-24 hours.
The Canning Diva