This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious!—Heather King, Frostburg, Maryland
- 3 pounds fresh Brussels sprouts, trimmed and halved (about 12 cups)
- 6 garlic cloves, halved
- 2 teaspoons crushed red pepper flakes
- 2-1/2 cups water
- 2-1/2 cups white vinegar
- 1 medium onion, thinly sliced
- 1 medium sweet red pepper, finely chopped
- 1/2 cup sugar
- 3 tablespoons canning salt
- 1 tablespoon celery seed
- 1 tablespoon whole peppercorns
- Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.
- Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars.
- In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 6 pints.
Originally published as Pickled Brussels Sprouts in Country Woman August/September 2014
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