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:
- Simmer Brussel sprouts in salted water for 4 minutes. Drain and cool.
- 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.
- Combine vinegar, water and salt. Dissolve salt and bring to a boil. Keep hot.
- 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.
- 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.
- 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.
- 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.