Melba's Jammin' wrote:
I spent an hour cleaning (trimming from the stalks) $3 worth of brussels
sprouts for these little suckers. Some were really tiny. Will see in a
month or so if it was worth the bother. A nephew-in-law made this my
project for me. (How'd I let him get by with that?)


Pickled Brussels Sprouts

Recipe By: Barb Schaller, posted to rec.food.preserving 10-14-2007

Serving Size: 6 pints

8 cups cleaned Brussels sprouts
4 cups vinegar
1 cup sugar
2 small onions sliced thickly
1 tablespoon mustard seed
1 teaspoon celery seeds
1 tablespoon dill seed
1 teaspoon hot red pepper flakes
4 cloves garlic sliced

Boil Brussels sprouts in large quantity salted water for four minutes.
Drain and cool in ice water.

Combine vinegar, sugar, onions, mustard seed, dill seed, hot pepper
flakes, and garlic in saucepan and bring to boil. Simmer five minutes.
Distribute onion among 6 clean and hot half pint jars, leaving about
1/2" headspace. Fill with brussels sprouts and cover with hot pickling
liquid. Cover with two-piece lid and ring.

Process in a boiling water bath for 10 minutes.

Not sure how long before these are edible. I'll let you know in a month
or so.

‹‹‹‹‹
Notes: Adapted from recipe in So Easy to Preserve, Fifth Edn.
_____



Do you think there's any chance these would be good if made with frozen
BS's?

BTW, I tasted a piece of the pickled cauliflower tonight and it's *much*
better than it was 2 weeks ago. The strong cabbagey smell and taste is
gone and they have a nice crunch. There's a little bit of cabbage taste
left, plus a mild jalapeño and vinegar flavor from the pepper juice.

Bob