Pickled Brussel Sprouts

I have expanded my pickling world to now include even food that well just are not my thing. Now that I am up in the Pacific North West the PNW the variety of veggies to pickle have changed. Not so much that there were not brussels in California the variety of veggies just were so vast that those little brussels just did not interest me. But here we go something new. 

My canning horizon is expanding !

Pickled Brussel Sprouts

                             Ingredients

• 1 pound sliced brussels sprouts (room temperature)
• 1 1/2 cup of apple cider vinegar
• 1 cup water (half cup for super tart
• 1 tablespoon rock/kosher salt
• For each jar you need to sprinkle
• Mustard seed, peppercorns, garlic, and some bay leaf

                                  Directions

Clean and get all the yulk off your brussels. Once cleaned you need to slice the bottom off and remove yulky leaves. Once you have pretty little brussels you will begin to slice them in half.

They should look like little cabbage heads. And once they are cleaned and all the yulk gone they look quite good. 

Combine the vinegar, water and salt into a sauce pan bring that to a rapid boil then turn it off and let it sit.

Yes, I know that this little pot is tiny but when I am experimenting my first batch is small thus the small pot. 

But like all our recipes you use what you have and add what you like! 

Nothing in canning is set in stone ! 

Like in all our recipes you need clean warm canning jars. I used about 5 half pint  for the amount of brussels I got. Have your lids and twist tops ready.

I have jars and more jars and then even more. If you plan on caning please seek out jars anywhere. Stores, garage sales, auction market places. 

They are canning gold !

Get your water bath boiling. You do want it to be at a boil when you place your jars in. My way is that I will leave the jars I plan on using in my water bath in the warm water this way everything from the jar to the water bath is ready. This is why you want room temperature veggies. After all we know what happens when cold meets hot. 

Now is the time to fill your jars. I will sprinkle some peppercorns, mustard seeds and bay leaf in each jar. Crumble your bay leaves you only need a pinch in each jar. With garlic I dry and chop my own for canning but you can chop fresh and put how much you would like I happen to love garlic.

I have so many link's on freezing and drying your herbs and what not for canning. I have found that so many people are doing there best to get back to some of the basics of preserving and saving their food. 

Well do bookmark this page. The beauty of it is we do not advertise anything. No pop up or ending up saying. Wait ! What was I doing?  Where is the page. Your safe here. 

Alright moving on stuff the jars, you can use your fingertip to press the brussels down smoosh them. Look at my jars get them in there as tight as possible. Then pour the warm liquid over the top filling until you have about 1/2 inch head space. To get the air out I use a chop stick and move the brussels around slightly once the liquid is in. 

Now secure the top and with the twist band. Be sure they are tight but not so tight it is hard to take them off. Place the jars into your water bath and keep it at a rapid boil for 12 minutes. Once done turn off the heat and let them sit in there bath for about 10 minutes

 

Now remove them from the water bath set them on a towel on the counter. Let them cool over night or for a least 8 hours. Once cooled remove the twist portion of the lid and wash the jar. Dry the jars and label. You should never store you canned good with the twist on here is a link all about that. 

Well enjoy and please leave any comments or questions below.