USDA-Tested Recipe
Canning is a fantastic way to preserve the flavors of your favorite vegetables, and if you're a fan of Brussels sprouts, you're in for a treat! Pickling Brussels sprouts can transform these little green gems into a tangy, crunchy, and utterly delicious snack or side dish.
In this blog post, I'll guide you through the process of canning Brussels sprouts using a "USDA-tested recipe for Pickled Cauliflower or Brussels Sprouts". Yield approx. 9 halv-pints
Why Pickled Brussels Sprouts?
Pickled Brussels sprouts offer a delightful combination of crunch and tanginess. They make an excellent addition to charcuterie boards, salads, or even as a standalone snack. Plus, canning Brussels sprouts allows you to enjoy their deliciousness year-round while preserving their nutritional value.
Before You Begin:
Before diving into the canning process, it's essential to gather all the necessary equipment and ingredients:
Equipment:
1. Quart-sized canning jars with lids and bands
2. Large stockpot or canner with a rack
3. Jar lifter
4. Canning funnel
5. Ladle
6. Large mixing bowl
7. Wooden spoon or non-metallic spatula
8. Kitchen towels
9. Cutting board and knife
10. Timer
Ingredients:
12 cups of 1- to 2-inch cauliflower flowerets or small Brussels sprouts
4 cups white vinegar (5 percent)
2 cups sugar
2 cups thinly sliced onions
1 cup diced sweet red peppers
2 tbsp mustard seed
1 tbsp celery seed
1 tsp turmeric
1 tsp hot red pepper flakes
Step-by-Step Guide:
Now, let's walk through the process of cannin:
1. Prepare the Brussels Sprouts:
- Rinse the Brussels sprouts thoroughly under cold running water.
- Trim the ends and remove any blemished or yellowed outer leaves.
- You can choose to leave them whole or halve them for quicker pickling and boil in salt water (4 tsp canning salt per gallon of water) for 4 minutes for Brussels sprouts. Drain and cool.
2. Prepare the Pickling Solution:
- In a large pot, combine the vinegar, water, pickling salt, sugar, garlic cloves, red pepper flakes (if using), mustard seeds, and celery seeds.
- Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
- Remove the pot from heat.
3. Pack the Jars:
- Using a canning funnel, pack the prepared Brussels sprouts into clean quart-sized jars, leaving about a 1-inch headspace.
- Pour the hot pickling solution over the Brussels sprouts, covering them completely while maintaining the 1-inch headspace.
4. Remove Air Bubbles:
- Insert a wooden spoon or non-metallic spatula into the jar to release any trapped air bubbles.
5. Wipe Jar Rims and Apply Lids:
- Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
- Apply the sterilized lids and bands, tightening the bands just until fingertip-tight.
6. Process the Jars:
- Place the filled jars in a canner with a rack and enough boiling water to cover them by 1-2 inches.
- Bring the water back to a boil, and then process the jars for 10 minutes (adjust for altitude if necessary).
- Start the timer when the water reaches a rolling boil.
7. Remove and Cool:
- Carefully lift the processed jars from the canner using a jar lifter.
- Place them on a clean kitchen towel or cooling rack to cool completely.
8. Check Seals and Store:
- Once the jars are cool, check the seals by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed.
- Store sealed jars in a cool, dark place for at least 2-3 weeks to allow flavors to meld before consuming.
Canning these sprouts is a rewarding and delicious way to preserve these delightful vegetables. With their tangy, crunchy goodness, these pickled Brussels sprouts can be enjoyed as a snack, a side dish, or a creative addition to your culinary creations. Plus, they make for wonderful homemade gifts! So, roll up your sleeves, grab your canning equipment, and savor the taste of your very own homemade pickled sprouts all year round.
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