PICKLED BRUSSEL SPROUTS

YIELD: AROUND 9 CUPS  
     
Something different to serve chilled from the jar as part of an antipasto platter. 
   
INGREDIENTS:
12 cups Brussels sprouts (trimmed, discard outer leaves, whole or halved)
water (for cooking)
salt (for cooking)
3 cups apple cider vinegar
2 cups water
2 tablespoons pickling salt
3 tablespoons yellow mustard seeds
3 teaspoons black peppercorns
9 garlic cloves
Chilli flakes (optional)
   
METHOD:
  1. Simmer Brussel sprouts in salted water for 4 minutes. Drain and cool.
  2. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
  3. Combine vinegar, water and salt. Dissolve salt and bring to a boil. Keep hot.
  4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
  5. Add 1 garlic clove, 1 teaspoon mustard seeds and a few peppercorns into each 1-cup capacity jar (and chilli if using). Using a slotted spoon, pack hot Brussels sprouts into hot jars, leaving 1/2 inch (1cm) headspace. Add pickling solution. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal. 
  6. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
  7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
     
FLAVOUR IDEAS:
  • Try white wine vinegar or white vinegar.
  • Instead of mustard, pepper & garlic, try coriander seed, cumin seed and curry powder.

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