Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pickled brussel sprouts. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Zippy pickled Brussels sprouts are a great accompaniment to any meal. Let's start with the important stuff first. Brussels Sprouts are named after the capital city of Brussels so for that reason alone, the word Brussels should be capitalized.
Pickled Brussel Sprouts is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pickled Brussel Sprouts is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook pickled brussel sprouts using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pickled Brussel Sprouts:
- Get 3 lb brussel sprouts
- Take 1/2 tbsp crushed garlic per jar
- Get 2 each Fresh dill sprigs per jar
- Take 1/2 tbsp Pickling spice per jar
- Prepare 1 packages Mrs. Wages dill pickle mix
- Prepare 8 pints size canning jars with lids and bands
- Make ready 1/2 tsp crushed red pepper per jar (optional)
- Get 6 cup distilled white vinegar
- Make ready 4 cup bottled water
- Make ready 1 water bath canner
After four days of pickling, the Brussels sprouts turn tangy, bright, pungent, and are ready to eat. Serve them alongside a bloody Mary, on a meat and cheese platter. These stalks had small brussels sprouts on them, but if yours are larger, you can cut them in half for pickling. Also, remove the rougher outer leaves when necessary. (I saved mine to make brussels.
Instructions to make Pickled Brussel Sprouts:
- Wash and trim brussel sprouts set aside. In a large pot bring enough water to a boil to cover sprouts. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking. Drain and set aside.
- In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved.
- Sterilize jars and lids.Remove from water and place on towel
- Place brussel sprouts evenly in jars.
- In jars be sure not to pack to tightly and leave 1/2 inch of head space. Pour hot pickle brine over sprouts until just covered. Wipe rims of jars and place lids and bands on tightened finger tight.
- Process jars in water bath canner for 12 min or according to your elevation above sea level. After processing place jars on a towel to cool. Can be enjoyed after 48 hrs but best after 2 weeks.
Pickled brussel sprouts are really easy to make. Just like making pickles, you just need some fresh brussel sprouts and a few other simple ingredients, and you are on your way to pickled goodness. See more ideas about Brussel sprouts, Sprouts, Pickled brussel sprouts. Everything you need to know to get started, including step by step canning. Pickled Brussel Sprouts: I was working with an AMAZING chef two years ago when I was looking for the perfect bloody mary garnish, and one that no one else had.
So that is going to wrap it up with this exceptional food pickled brussel sprouts recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
