Pickled Brussels Sprouts

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. REMOVE discolored leaves from Brussels sprouts. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Cut large sprouts in half. Cook in boiling water to cover 4 minutes; drain.
  3. COMBINE vinegar, water, and salt in a 3-qt. stainless steel or enameled saucepan. Bring to a boil. Reduce heat to low, and simmer while filling jars.
  4. PLACE 4 peppercorns, 2 garlic cloves, 1 dill head, 2 jalapeno slices, and 1 lemon slice in a hot jar. Pack jar tightly with Brussels sprouts, leaving ½-inch (1-cm) headspace. Ladle hot pickling liquid over Brussels sprouts, leaving ½-headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  5. PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.