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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

    ◦ 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




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