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Pickled Brussels Sprouts

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"These pickled gems make an awesome Bloody Mary garnish or a tangy part of an antipasto platter."

List of Ingredients

â—¦ 3 pounds small Brussels sprouts
â—¦ 5 cups white vinegar (5% acidity)
â—¦ 2 cups water
â—¦ â…“ cup Ball® Salt for Pickling & Preserving
â—¦ 24 black peppercorns
â—¦ 12 cloves garlic, smashed
â—¦ 6 dill heads
â—¦ 1 jalapeño pepper, cut into 12 (¼-inch) slices
â—¦ 1 lemon, cut into 6 (¼-inch) slices


Recipe

Remove discolored leaves from Brussels sprouts. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Cut large sprouts in half. Cook in boiling water to cover 4 minutes; drain. Combine vinegar, water, and salt in a 3-quart stainless steel or enameled saucepan. Bring to a boil. Reduce heat to low, and simmer while filling jars.

Place 4 peppercorns, 2 cloves garlic, 1 dill head, 2 jalapeño slices, and 1 lemon slice in a hot jar. Pack jar tightly with Brussels sprouts, leaving ½ inch headspace. Ladle hot pickling liquid over Brussels sprouts, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 6 (1-pint) jars