Best Zesty Pickled Brussels Sprouts Recipes
ZESTY PICKLED BRUSSELS SPROUTS
Pickled Brussels sprouts that stay crunchy and are slightly spicy.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT40m
Yield 40
Number Of Ingredients 7
Steps:
- Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
- Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
- Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
- Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
- Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.8 g, Sodium 1227.5 mg, Sugar 0.5 g
ZESTY PICKLED BRUSSELS SPROUTS
Steps:
- Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
- Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and tighten on rings.
- Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
- Store in a cool, dark area, and wait at least 3 weeks before opening.
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