Pickled Brussel Sprouts pefect for a picnic!
If you love Brussel Sprouts, try Pickling them. This is an easy refrigerator method so there is no need for all the canning equipment. These are perfect for a picnic or barbecue in the summer.
REFRIGERATOR PICKLED BRUSSEL SPROUTS WITH JALAPENO
Ingredients:
- 2 Pounds Brussel Sprouts
- 4-5 Jalapenos, sliced
- 5 Cloves Garlic, peeled
- 5 Bay Leaves
- 2 Tablespoons Black Peppercorns
- 1 Tablespoon Yellow Mustard Seeds
- 1 Tablespoon Red Pepper Flakes
- 1/2 Tablespoon Sugar
- 3 Tablespoons Course Kosher Salt
- 3 Cups Water
- 1 Cup Distilled White Vinegar
Directions:
1. Trim the ends of the Brussel Sprouts and cut them in half. Set aside.
2. Set up 5 (12 oz.) Mason Jars. Smash the peeled Garlic Cloves to release the flavor and place 1 Garlic Clove and 1 Bay Leaf in the bottom of each jar.
3. Set up an Ice bath in a large bowl.
4. Bring a large pot of Salted Water to a boil and boil the Brussel Sprouts for 3 minutes. Immediately transfer the Brussel Sprouts to the Ice bath.
5. In a medium sauce pan, add the Vinegar, 3 Cups Water, Salt, Sugar, Red Pepper Flakes, Mustard Seeds and the Peppercorns. Bring the Brine to a boil and then simmer and stir, until the Salt and Sugar have dissolved.
6. Drain the Brussel Sprouts and begin layering them along with the Jalapeno slices in the jars.
7. Pour the Brine over the Brussel Sprouts and Jalapenos in each jar. Allow the filled jars to cool completely on the countertop before capping.
8. Once you have capped the jars, place them in the refrigerator for 5 days. This will begin the pickling process.
9. After 5 days the Brussel Sprouts with Jalapenos will be pickled and ready to eat. You can store these in the refrigerator for up to 3 weeks.
Recipe by: Hot Dish Homemaker