Pickled Brussel Sprouts Recipes

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:

• 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.

PICKLED BRUSSELS SPROUTS

Steps:

• Wash Brussels sprouts. Remove stems, rough-looking outer leaves. Any that are larger than 5 cm (2 inches), cut in half (through the stem so they will stay together.) Blanch for 4 minutes, counting the time from the time from when the water comes back to the boil. Plunge into cold water; let cool them drain well.
• In a large pot, combine the onion, pepper, vinegar, mustard seed, celery seed, turmeric, red pepper flakes, and sugar. Bring to a boil, then lower heat and simmer for 5 minutes.
• Divide the Brussels amongst the jars you are using: either quarter-litre (1/2 US pint) or half-litre (1 US pint) jars.
• Leave about 3 cm (1 inch) free at the top of each jar.
• At this step, you will know if you need extra jars.
• [Optional] Add a cardamom pod and 2 or 3 peppercorns to each jar.
• [Optional] Add an 1/8th teaspoon Pickle Crisp to each jar.
• Using a slotted spoon, divide the onion and pepper amongst the jars.
• Leave 2 cm (1/2 inch) headspace
• Fill the jars with the brine. Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jar 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

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.

TRADITIONAL QUICK-PICKLED BRUSSELS SPROUTS RECIPE

Steps:

• Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes. Drain and rinse under cold running water. Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month.

PICKLED BRUSSEL SPROUTS

Steps:

• Begin by washing the Brussel sprouts and removing discolored leaves and trimming the stem. Cut the Brussel sprouts in half, or leave them whole if they're tiny.
• Slice the garlic cloves and add them to a bowl, along with the Brussel sprouts, and jalapeno pepper. Sprinkle them with dried dill weed and thyme.
• Stir the salt and sugar into two cups of boiling water until dissolved. Pour over the Brussel sprouts and set a timer to 5 minutes.
• When the time has elapsed, transfer the Brussel sprouts, garlic, and jalapeno pepper to a 16 oz jar. Fill the jar halfway with the salty liquid/brine. Strain the remaining liquid using a fine-mesh strainer. Discard the extra liquid and add the strained herbs into the Brussel sprout jar.
• Add enough cider vinegar to the jar to fully submerge the Brussel sprouts. Seal the jar and shake to distribute the herbs and vinegar. Allow the Brussel sprouts to pickle for a week before eating.