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.
_____
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our first six meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-14-2007

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

Oh pshaw, on Sun 14 Oct 2007 10:33:46p, zxcvbob meant to say...

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?

Even without the pre-cooking, I doubt they'll end up crisp. Frozen sprouts
always seem to turn to mush.

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.

Tthat sounds good!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Oh pshaw, on Sun 14 Oct 2007 09:28:53p, Melba's Jammin' meant to say...

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.
_____

Recipe copied and saved. I'll these will be delicious!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

In article ,
zxcvbob wrote:

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
(snipped)
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

My guess is yes. I'm thinking of doing a jar for the sake of
experiment. I believe I'd thaw them and proceed from that point. I
might note that the SETP recipe says to cool the blanched sprouts and
refers to packing the jars with hot veg. However, it doesn't say
anything about how they were supposed to get hot for packing * no word
about heating them in the brine or anything like that. I packed them
cold.

FWIW.

My nephew-in-law sent me a jar of pickled sprouts from The Michigan
Peddler to try to replicate.
https://www.michiganpeddler.com/retail_shop/
Judging by the ingredients list on theirs against mine, they won't be
all that similar. OK, I just sampled from a refrigerated jar of last
night's efforts. Mostly just tastes vinegary right now and hasn't
penetrated to the middle of the sprout (no surprise). The commercial
ones have a bite due to tiensin (?) peppers.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our first six meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-14-2007

"Melba's Jammin'" wrote in message
...
In article ,
zxcvbob wrote:

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
(snipped)
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

My guess is yes. I'm thinking of doing a jar for the sake of
experiment. I believe I'd thaw them and proceed from that point. I
might note that the SETP recipe says to cool the blanched sprouts and
refers to packing the jars with hot veg. However, it doesn't say
anything about how they were supposed to get hot for packing * no word
about heating them in the brine or anything like that. I packed them
cold.

FWIW.

My nephew-in-law sent me a jar of pickled sprouts from The Michigan
Peddler to try to replicate.
https://www.michiganpeddler.com/retail_shop/
Judging by the ingredients list on theirs against mine, they won't be
all that similar. OK, I just sampled from a refrigerated jar of last
night's efforts. Mostly just tastes vinegary right now and hasn't
penetrated to the middle of the sprout (no surprise). The commercial
ones have a bite due to tiensin (?) peppers.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our first six meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-14-2007

do you cut little X's in the bottom of your sprouts Barb? That's what
Martha says to do to let the steam up inside them so that they steam-cook
evenly. So of course, it's now what I do when I cook sprouts. ;-) Would
prolly help with the pickling too, I suspect.

Kathi

"Melba's Jammin'" wrote in message
...
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?)


recipe snipped


How did nephew in law get by with it? Sheeesh, I'll tell you how....he came
in gave you the cheek smoochie, told you how wonderful a cook you are, what
a wonderful canner and preserver you are, how you ARE the Fair Queen, etc.
etc. etc. ad infinitum, ad naseum......then when he lulled you into a cocoon
of love and appreciation, he pops out the brussels sprouts and says....
'Dear beloved Auntie of the one I hold most precious, I know not what to do
with these, but I am sure, in you infinite wisdom and under your caring
guidence they could truly be turned into something magnificent'.....then he
grabs your niece by the arm and skedaddles before you come down off your
spoken sugar high and realize he dumped a bunch of brussels sprouts at your
feet.

Sound about right?

-ginny

In article ,
"Kathi Jones" wrote:

do you cut little X's in the bottom of your sprouts Barb? That's what
Martha says to do to let the steam up inside them so that they steam-cook
evenly. So of course, it's now what I do when I cook sprouts. ;-) Would
prolly help with the pickling too, I suspect.

Kathi

I put a gash in the bottom of the biggest ones * well, some of them,
anyway. Some are *really* tiny * maybe a 1/2" diameter. The size of a
regular marble. I gotta be nuts.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our first eight meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-15-2007

"Melba's Jammin'" wrote in message
...
In article ,
"Kathi Jones" wrote:

do you cut little X's in the bottom of your sprouts Barb? That's what
Martha says to do to let the steam up inside them so that they steam-cook
evenly. So of course, it's now what I do when I cook sprouts. ;-) Would
prolly help with the pickling too, I suspect.

Kathi

I put a gash in the bottom of the biggest ones * well, some of them,
anyway. Some are *really* tiny * maybe a 1/2" diameter. The size of a
regular marble. I gotta be nuts.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our first eight meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-15-2007

yup, but I bet they'll be tasty!!

Kathi

Melba's Jammin' wrote:
In article ,
"Kathi Jones" wrote:

do you cut little X's in the bottom of your sprouts Barb? That's what
Martha says to do to let the steam up inside them so that they steam-cook
evenly. So of course, it's now what I do when I cook sprouts. ;-) Would
prolly help with the pickling too, I suspect.

Kathi

I put a gash in the bottom of the biggest ones * well, some of them,
anyway. Some are *really* tiny * maybe a 1/2" diameter. The size of a
regular marble. I gotta be nuts.


Nope, think of it as a potential new pickle product to enter at the
State Fair next year. I'm seeing blue ribbons before my eyes....

;-)
gloria p

Oh pshaw, on Mon 15 Oct 2007 08:01:58p, Puester meant to say...

Melba's Jammin' wrote:
In article ,
"Kathi Jones" wrote:

do you cut little X's in the bottom of your sprouts Barb? That's what
Martha says to do to let the steam up inside them so that they
steam-cook evenly. So of course, it's now what I do when I cook
sprouts. ;-) Would prolly help with the pickling too, I suspect.

Kathi

I put a gash in the bottom of the biggest ones * well, some of them,
anyway. Some are *really* tiny * maybe a 1/2" diameter. The size of a
regular marble. I gotta be nuts.


Nope, think of it as a potential new pickle product to enter at the
State Fair next year. I'm seeing blue ribbons before my eyes....

;-)
gloria p


Call them "Pickled Marble Sprout".

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.