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Pickled Brussels Sprouts
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5 from 1 vote

Pickled Brussel Sprout Halves

These Pickled Brussels Sprout Halves are a great way to use up an abundance of sprouts, made quickly and easily with all of your favorite pickle flavor!
Course Condiment
Cuisine American
Keyword brussels sprouts, pickled, pickles, sprouts
Servings 2 pints
Author Sheryl

Ingredients

  • 1 lb Brussels Sprouts
  • 1 C water
  • 1.5 C apple cider vinegar
  • 1 Tbsp pickling salt
  • 1 Tbsp granulated sugar
  • 20 peppercorns 10 for each of 2 jars
  • 2 cloves garlic
  • 2 bay leaves
  • 1/4 tsp crushed red pepper
  • 1/4 tsp yellow mustard seeds split between each of 2 jars

Instructions

  • Trim the sprouts, and slice the base off (it's usually very "knobby"). Cut the sprouts in half and set aside.
  • Heat a pot of water to boiling on the stove. Par-beach the sprouts - dump them in the pot for 3 minutes. Then plunge in an ice bath. Drain.
  • Divide the peppercorns mustard seeds, garlic cloves, bay leaves and crushed pepper between two pint jars.,
  • Pack the sprouts in each jar evenly.
  • In the same saucepan that you par-blanched the sprouts, combine the vinegar, water, salt and sugar and bring to a boil. Turn off the heat. Divide the brine between the two jars. Use a wooden chopstick to remove the air bubbles.
  • Wipe the rims. Apply the lids and rings. If desired, process in a hot water bath for 10 minutes (timer starts once the water begins to boil; water must cover jars by at least 1" or more).
  • When time is up, remove jars from canner. Allow to cool on a folded towel.

Notes

When jars are cool, test the seals. If the seals are god, jars can be stored in the pantry (any unsealed must be refrigerated).
Give pickles 24-48 hours before you eat so that the brine can fully flavor the vegetables. Sealed jars can be kept in a cool, dark pantry for up to 1 year.