Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pickled brussel sprouts. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pickled Brussel Sprouts recipe is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Pickled Brussel Sprouts recipe is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pickled brussel sprouts using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pickled Brussel Sprouts: recipe

1. Get 3 lb brussel sprouts
2. Get 1/2 tbsp crushed garlic per jar
3. Make ready 2 each Fresh dill sprigs per jar
4. Prepare 1/2 tbsp Pickling spice per jar
5. Take 1 packages Mrs. Wages dill pickle mix
6. Prepare 8 pints size canning jars with lids and bands
7. Make ready 1/2 tsp crushed red pepper per jar (optional)
8. Prepare 6 cup distilled white vinegar
9. Make ready 4 cup bottled water
10. Get 1 water bath canner

Instructions to make Pickled Brussel Sprouts: recipe

1. Wash and trim brussel sprouts set aside. In a large pot bring enough water to a boil to cover sprouts. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking. Drain and set aside.
2. In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved.
3. Sterilize jars and lids.Remove from water and place on towel
4. Place brussel sprouts evenly in jars.
5. In jars be sure not to pack to tightly and leave 1/2 inch of head space. Pour hot pickle brine over sprouts until just covered. Wipe rims of jars and place lids and bands on tightened finger tight.
6. Process jars in water bath canner for 12 min or according to your elevation above sea level. After processing place jars on a towel to cool. Can be enjoyed after 48 hrs but best after 2 weeks.

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