Pickled Brussels Sprouts
Source of Recipe
From "The All New Ball Book of Canning and Preserving"
"These pickled gems make an awesome Bloody Mary garnish or a tangy part of an antipasto platter."
List of Ingredients
◦ 3 pounds small Brussels sprouts
◦ 5 cups white vinegar (5% acidity)
◦ 2 cups water
◦ ⅓ cup Ball® Salt for Pickling & Preserving
◦ 24 black peppercorns
◦ 12 cloves garlic, smashed
◦ 6 dill heads
◦ 1 jalapeño pepper, cut into 12 (¼-inch) slices
◦ 1 lemon, cut into 6 (¼-inch) slices
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