Canning Recipes




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


Cooking Directions:
-------- ------------ --------------------------------
40 medium Brussels sprouts
2 sprigs fresh dill
1 sprig fresh cilantro
6 fresh garlic cloves
2 jalapeƱo peppers -- quartered lengthwise
1 habanero pepper -- quartered
2 tablespoons dry mustard
2 tablespoons cumin powder
1 tablespoon turmeric
4 tablespoons sea salt
4 cups white wine vinegar

Bring 4 cups of water to boil in large sauce pan. Add Brussels sprouts,
peppers, and garlic. Remove from heat, cover, and allow to stand for 10
minutes. Drain well and place into large jars.

Bring vinegar to boil in large sauce pan. Add dill, cilantro, dry
mustard, cumin, turmeric, and salt. Remove from heat, cover, and allow to
stand for 5 minutes.

Quickly fill the jars to the brim with the hot liquid and seal tightly.
Place jars into pantry or other cool, dark storage area and allow two
weeks before use. Refrigerate after opening.

This recipe yields ?? servings.

Comments: These pickled Brussels sprouts are excellent in a Bloody Mary
or Martini!





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