PICKLED BRUSSELS SPROUTS RECIPE #vegetarian #pickled #dinner #recipes #cauliflower

To me, Brussels grows are an undervalued vegetable. Indeed, even as a little youngster, they have consistently been one of my top choices. Possibly it's their smell while they're cooking that turns individuals off? I will concede that in the event that they are simply bubbled they don't smell tantalizing, however in the event that you cook them right, they're actually very scrumptious.

A couple of years back I found another approach to eat them when The Husband and I went to a rancher's market where there was a remain of cured vegetables. I am a pickle crack and will eat pretty much any sort of pickle so I headed toward look at it. At this stand, they had cured Brussels sprouts and I needed to attempt them. On that day I found one of my preferred approaches to eat Brussels grows.

I was sent a lot of four Ball® Elite® wide-mouth canning containers and a brilliant All New Ball Book of Canning and Preserving for audit. At the point when Ball said they would send me a cookbook, I was anticipating a little booklet with a bunch of plans, yet this cookbook is genuinely astounding! It is stacked with innovative plans for jams, jams, pickles, salsas and the sky is the limit from there.

Also try our recipe : Easy Vegetarian Tostadas #vegetarian #easy #breakfast #salad #beef

Ingredients :

3 lbs fresh Brussels sprouts
5 cups white vinegar
2 cups water
1/3 cup salt, pickling, sea, or Kosher
24 black peppercorns
12 garlic cloves, smashed or sliced
6 dill heads
1 jalapeno pepper, optional
1 lemon, cut into 6 wedges (optional)

Instructions :

Remove discolored leaves from Brussels sprouts. Cut off stem ends, and cut a shallow X in the bottom of each sprout. Cut large sprouts in half. Cook in boiling water to cover, 4 minutes. Drain
Combine vinegar, water, and salt in a 3-quart stainless steel or enameled saucepan. Bring to boil. Reduce heat to low and simmer while filling jars.
Place 4 peppercorns, 2 garlic cloves, 1 dill head, 2 jalapeno slices (optional). and one lemon slice in hot jar. Pack jar tightly with Brussels sprouts, leaving a 1/2 inch headspace.
Remove air bubbles. Wipe jar rim. Center lid on jar, apply band, adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid, let jars stand for five minutes. Remove jars and cool for 12-24 hours.
Store in a cabinet or pantry for about 3 weeks before opening.

Source : bit.ly/2ZZXmkj