Description
Pickled Brussels sprouts that stay crunchy and are slightly spicy.
Ingredients
- 2 pounds Brussels sprouts, trimmed and cut in half
- 5 1-pint canning jars with lids and rings
- 5 cloves garlic, divided
- 1 ¼ teaspoons red pepper flakes, divided
- 5 cups water
- 5 cups distilled white vinegar
- 7 tablespoons pickling salt
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 weeks
Servings: 40