This Pickled brussel sprout recipe is pretty customizable to your own tastes, you can turn them atomic by adding some chile de arbol! Serve some up in your next Bloody Mary or Dirty Martini, these are also great for a relish tray or Charcuterie board! These make a great snack!
Ingredients and Variations
Ingredients: Brussel sprouts, water, white vinegar (5% acidity), canning salt, garlic gloves, yellow onion, jalapeño, peppercorns, pickle crisp, chili de arbol and mustard seed.
Variations: ACV(5% acidity) can be used, Kosher salt or sea salt can also be used, any onion you like can be used, jalapeños can be left out if you desire, add 1 dried chili de arbol to each jar for Atomic Frog Ballz or leave out the chili’s for plain pickled sprouts. Dill, Bay or any other herb you like can be added, fresh or dry.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Frog Ballz (Pickled Brussel Sprouts)
4
servings30
minutes40
minutesPickled Brussel Sprouts.
Ingredients
3 lbs (ish) brussel sprouts, prepared and cut in half
4 cups filtered water
4 cups white vinegar
2 tsp canning salt
7 cloves garlic
2 jalapeño peppers, sliced into quarters lengthwise and seeds and stem removed
1/2 medium onion, sliced in half moons1/4 inch thick
1 3/4 tsp peppercorns
1 3/4 tsp mustard seeds
1 3/4 tsp Pickle Crisp
7 dried chili de arbol (you can break them in half and use half a chili in each jar)
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it.
- Brine: In a large pot bring water, vinegar and salt to a boil, turn down heat, cover and simmer for 10 minutes.
- Par boil sprouts for 3 minutes. Plunge into ice water for 3 minutes and spread onto a clean towel to drain.
- To each pint jar add: a garlic clove, a strip of jalapeño, 1/4 tsp peppercorns, 1/4 tsp mustard seeds, 1/4 tsp Pickle Crisp and 1/2 to 1 dried chili de arbol (if using). Fill jars with sprouts and ladle over brine leaving 1/2-inch headspace. Remove air bubbles and add more brine if need to keep 1/2-inch headspace. Wipe rims and place on lids and bands to fingertip tight. Place into simmering canner immediately.
- Process for 15 minutes adding 5 accordingly for your altitude.
){kind=link}