Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, pickled brussel sprouts. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Pickled Brussel Sprouts is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Pickled Brussel Sprouts is something which I’ve loved my whole life.

Pickled Brussels sprouts that stay crunchy and are slightly spicy. Fill a Dutch oven three-fourths full with water; bring to a boil. Remove with a slotted spoon and immediately drop into ice water.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pickled brussel sprouts using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pickled Brussel Sprouts:

1. Make ready 3 lb brussel sprouts
2. Prepare 1/2 tbsp crushed garlic per jar
3. Get 2 each Fresh dill sprigs per jar
4. Take 1/2 tbsp Pickling spice per jar
5. Prepare 1 packages Mrs. Wages dill pickle mix
6. Make ready 8 pints size canning jars with lids and bands
7. Prepare 1/2 tsp crushed red pepper per jar (optional)
8. Take 6 cup distilled white vinegar
9. Make ready 4 cup bottled water
10. Prepare 1 water bath canner

Bring a large pot of water to a boil in a large pot. Use a slotted spoon to transfer the sprouts to the ice water to cool. Drain Brussels and rinse under cold water to cool. Your pickled Brussels sprouts should keep for about a year.

Instructions to make Pickled Brussel Sprouts:

1. Wash and trim brussel sprouts set aside. In a large pot bring enough water to a boil to cover sprouts. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking. Drain and set aside.
2. In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved.
3. Sterilize jars and lids.Remove from water and place on towel
4. Place brussel sprouts evenly in jars.
5. In jars be sure not to pack to tightly and leave 1/2 inch of head space. Pour hot pickle brine over sprouts until just covered. Wipe rims of jars and place lids and bands on tightened finger tight.
6. Process jars in water bath canner for 12 min or according to your elevation above sea level. After processing place jars on a towel to cool. Can be enjoyed after 48 hrs but best after 2 weeks.

Much better than leftover Chinese food. The pickled sprouts get stored in the refrigerator so no water bath or canning knowledge is necessary. Simply trim, cut in half, then cook for a few minutes in heavily salted water. Try them and if you like Brussels sprouts softer, cook them longer. Easy, zippy Brussels sprout pickles–no canning required!

So that’s going to wrap this up for this exceptional food pickled brussel sprouts recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!