Canning Recipes




Pickled Brussel Sprouts
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
Brussels sprouts
Salt -- for soaking
Water -- for soaking
1 fresh dill head - per pint jar
1 fresh garlic clove - per pint jar
1/4 teaspoon crushed dried red pepper - per pint jar
5 cups vinegar
5 cups water
1/2 cup pickling salt -- less 1 tbspn

To prepare sprouts, soak for 10 minutes in a cold brine of 1 tablespoon
salt to 4 cups water to drive out any bugs. Rinse well. Trim and/or peel
to uniform 1-inch diameter and cut an x in the core to allow brine to
penetrate.

Into each pint jar place 1 whole dill head, 1 clove fresh garlic, 1/4
teaspoon crushed dried red pepper. Prepare brine of 5 cups vinegar, 5
cups water, 1/2 cup less 1 tablespoon pickling salt and bring to boil,
keeping hot.

Pack spices into jars, then pack sprouts tightly into jars to within
3/4-inch from the top. Add boiling brine leaving 1/2-inch headspace.
Remove any trapped air with non-metallic utensil, add lid and band.
Process in a boiling water bath for 10 minutes.

Recipe also works for dilly beans. I often do dilly beans with a mixture
of green and yellow beans, very pretty together.

This recipe yields ??




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