You’re probably seeing plenty of brussels sprouts at your market right now. From fall to late winter, these little guys are in season and ready to be roasted, shredded into salads, …or pickled!
These stalks had small brussels sprouts on them, but if yours are larger, you can cut them in half for pickling. Also, remove the rougher outer leaves when necessary. (I saved mine to make brussels sprout chips or to add them to a salad.)
When pickling brussels sprouts (and cauliflower, too), you’ll want to give them a quick boil.
While they are draining, go ahead and bring your brine to a boil and simmer for five minutes.
Spoon out the onions and peppers and distribute evenly among your clean, hot jars. Then pack in the brussels sprouts.
Cover with brine, leaving a 1/2 inch headspace and process for 10 minutes in a water bath.
For the best flavor, let sit for a few weeks before enjoying!
Pickled Brussels Spouts recipe inspired from, “So Easy to Preserve”
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