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Dec
Pour the vinegar mixture into the jars filling the jars to within 1 4 inch of the top. The best pickled brussel sprouts recipes on yummly maple roasted brussel sprout quinoa salad loaded brussel sprout tomato pasta bake with chicken sausage brussel sprout pickle.
How to store pickled brussels sprouts.
Pickled brussel sprout recipe. Top pickled brussels sprouts with warm vinegar water salt solution. Use a long thin tool like a plastic chopstick to poke around the jar giving room for all the sprouts to get immersed in the vinegar mix. Let the flavors develop for at least a day before enjoying.
How to store pickled brussels sprouts. Place 1 garlic clove and 1 4 teaspoon red pepper flakes in each jar. Bring vinegar water and pickling salt to a boil in a large pot over medium high heat until the salt is dissolved about 5 minutes.
Pour the vinegar mixture into the jars filling the jars to within 1 4 inch of the top. 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.
Cook 10 trimmed and halved brussels sprouts in a large stockpot of boiling water until bright green about 5 minutes. Drain and rinse under cold running water. Bring 3 4 cup water 1 4 cup white vinegar and 1 tsp.
Coarse kosher salt to a simmer in stockpot over medium. Simmer until salt dissolves. In a large pot of boiling salted water cook brussels sprouts until tender about 3 minutes.
Drain brussels and rinse under cold water to cool. Pack into two 16 oz glass jars along with dill. The best pickled brussel sprouts recipes on yummly maple roasted brussel sprout quinoa salad loaded brussel sprout tomato pasta bake with chicken sausage brussel sprout pickle.