March 5, 2011

Pickled Brussel Sprouts 2009

While organizing my recipes, I found the version of pickled brussel sprouts I created in 2009. Those were immensely popular, so here's the recipe:

Pickled Brussel Sprouts
2 lbs. brussel sprouts
2 1/2 cups vinegar
2 1/2 cups water
3 Tbsp. salt
1 tsp. cayenne pepper
4 cloves garlic
4 heads of dill

Cook brussel sprouts until just tender, leaving whole. Combine water, vinegar, salt and pepper. Boil for 5 minutes. Meanwhile, pack sprouts into prepared hot jars. Add 1 clove garlic and 1 head of dill to each pint jar. (You can substitute 1 tsp. dried dill.) Pour hot liquid over sprouts, leaving 1/4-inch headspace. Remove air bubbles, and adjust caps. Process pint jars 15 minutes in a boiling water bath. Makes 4 pints.

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