Pickled Brussel Sprouts Food

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 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.

PICKLED BRUSSELS SPROUTS

Steps:

• Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently.
• Combine remaining ingredients, bring to a boil and cook for 3 minutes.
• Pour hot vinegar mixture over Brussels sprouts toss gently.
• Cover and store in refrigerator for 1 week before serving.
• Marinade may be saved and used again.
• These can be canned also.

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.

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.