Best Brussels Sprouts Pickles Recipes

PICKLED BRUSSELS SPROUTS

Steps:

• Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars., In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BRUSSELS SPROUTS PICKLES

Steps:

• Sterilize 12+ jars (boil jars and lids for 10 minutes). Put them on a towel on the counter with lids next to them.
• Put the vinegar, water and salt into a Pyrex measuring cup, place in a pan of hot water, and heat it to boiling point (double boiler method).
• Clean the Brussels sprouts, and slice them in half.
• Put the Brussels sprouts in the jars, add 1 chili pepper, 1-2 cloves of garlic, a pinch of cumin and coriander seeds per jar.
• Pour the vinegar mixture over the Brussels sprouts to 1/4" from the top of the jar.
• Wipe the lids of the jar clean with a sterile towel, put the lids on finger tight. With tongs, put the jars into a pot of boiling water, make sure the water covers the jar lids by at least 1/2" of water. Make sure the jars aren't packed too tight into the boiling water. Boil jars for at least 12 minutes, pull out with tongs, and put on towells on counter. Tighten the lids on the jars as you pull them out.