Knowledgebase
Canning pickled Brussels sprouts #865281
Asked April 21, 2024, 12:42 AM EDT
I found a recipe for pickled Brussels sprouts that I want to make sure I am able to water bath can.:
Ingredients:
1 pound Brussels sprouts, trimmed and halved
2 cups white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
2 garlic cloves, peeled and smashed
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon red chili flakes (optional)
Directions:
In a large pot, bring water to a boil. Blanch the Brussels sprouts for about 3 minutes, then drain and immediately plunge into ice water to stop the cooking process. Drain again.
In a separate pot, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
Add garlic, mustard seeds, peppercorns, and chili flakes to the vinegar mixture and simmer for 5 minutes.
Pack the blanched Brussels sprouts into sterilized jars, then pour the hot pickling liquid over them, ensuring the spices are evenly distributed.
Seal the jars and let them cool to room temperature. Refrigerate for at least 48 hours before consuming to enhance the flavors.
Crowley County Colorado
Expert Response
Good morning, Debbie. For home canning, tested recipes must be used to ensure that the final product will be safe to eat. The only tested recipe available for pickled Brussel sprouts is from the National Center for Home Food Preservation, located here:
https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-cauliflower-or-brussel-sprouts/#gsc.tab=0
Remember, if you live at an elevation above 1000 feet, the processing time will need to be adjusted: for 1001-6000 feet, increase process time to 15 minutes, 6000 - 8000 feet, increase to 20 minutes.
Hope this information is helpful,
Marisa Bunning
Thanks, I answered it.
From: ask=<personal data hidden> <ask=<personal data hidden>> On Behalf Of Ask Extension
Sent: Monday, April 22, 2024 8:22 AM
To: Bunning,M. <<personal data hidden>>
Subject: Question assigned to you (#0135202)
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Hi Marisa,
Question #0135202 has been assigned to you by CSU E.
Canning pickled Brussels sprouts
I found a recipe for pickled Brussels sprouts that I want to make sure I am able to water bath can.:
Ingredients:
1 pound Brussels sprouts, trimmed and halved
2 cups white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
2 garlic cloves, peeled and smashed
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon red chili flakes (optional)
Directions:
In a large pot, bring water to a boil. Blanch the Brussels sprouts for about 3 minutes, then drain and immediately plunge into ice water to stop the cooking process. Drain again.
In a separate pot, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
Add garlic, mustard seeds, peppercorns, and chili flakes to the vinegar mixture and simmer for 5 minutes.
Pack the blanched Brussels sprouts into sterilized jars, then pour the hot pickling liquid over them, ensuring the spices are evenly distributed.
Seal the jars and let them cool to room temperature. Refrigerate for at least 48 hours before consuming to enhance the flavors.
From: Debbie Meisenheimer
Submitted: 04/21/2024 12:42 AM
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