Pickled Brussel Sprouts

[Guest guest]

I made these a couple weeks ago and they are

wonderful. This recipes makes about 4 pints.

 

Pickled Brussel Sprouts

 

2 pounds Brussels sprouts, washed and trimmed

 

2 1/2 cup water

2 1/2 cup vinegar

1/4 cup salt

 

For each sterilized pint jar:

1 clove garlic

1 sprig fresh dill (or 1/2 tsp. dried)

1 dried red chile (or 1/4 tsp. dried red pepper

flakes)

 

Pack each sterilized pint jar with garlic, dill, red

pepper (flakes), and as many Brussels sprouts as can

fit in the jars.

 

Bring water, vinegar, and salt to a boil. Pour hot

vinegar solution over Brussel sprouts in the jars,

leaving a about 1/2 inch space from the top of the

jar. Wipe jar with a clean paper towel. Place clean

canning lids and rings on. Process in boiling water

for 10 minutes. Remove filled jars and let cool.

Lids will pop down. The pickles are ready to store.

If the lid does not pop down, then refrigerate. Let

sit at least 1 week before eating.

 

 

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