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LOCATION: Recipes >> Preserving >> Pickled Brussels Sprouts

Print this Recipe    Pickled Brussels Sprouts

To prepare sprouts, soak for 10 min in a cold brine of 1 TBS salt
to 4 cups water to drive out any bugs. Rinse well. Trim/peel to
uniform 1" diameter and cut an x in the core to allow brine to
penetrate.

Into each pint jat place 1 whole dill head, 1 clove fresh garlic,
1/4 tsp crushed dried red pepper (I often leave out the red pepper).
Prepare brine of 5 cups vinegar, 5 cups water, 1/2 cup less 1 Tbs
pickling salt) and bring to boil, keeping hot.

Pack spices into jars, then pack sprouts tightly into jars to
withing 3/4" from the top. Add boiling brine the 1/2" headspace.
Remove any trapped air with non-metallic utensil, wirp top of jar,
add lid/band. Process in a BWB for 10 minutes.

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