Pickled Brussels Sprouts
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Preserving Method: Water Bath Canning
Makes about 6 (1-PT./500-mL) Jars
You Will Need
You Will Need
- 3 lb. (1.5 kg) small Brussels sprouts
- 5 cups (1.25 L) white vinegar (5% acidity)
- 2 cups (500 mL) water
- 1/3 cup (75 mL) Ball® Salt for Pickling & Preserving
- 24 black peppercorns
- 12 garlic cloves, smashed
- 6 dill heads
- 1 jalapeno pepper, cut into 12 (1/4-inch/0.5-cm) slices
- 1 lemon, cut into 6 (1/4-inch/0.5-cm) slices
- 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.
- 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.
- 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.
- 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.
- 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.
- Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016)