I’ve been one lucky gal since my husband decided to take an online pickling course. He’s tried carrots, green beans, cucumbers, brussel sprouts and okra in a couple different brines with all different spices. We’ve tasted and scrutinized, and loved every minute of it! Check out my favorite recipe so far after the jump.
You will need:
- 3 16oz. mason jars with 2-piece lids, washed in hot water and left to dry completely
- large stock pot of water fitted with a rack in the bottom so the jars can be completely submerged in water but not touching the bottom of the pot
- paper towels
- about 5-6 cups of brussel sprouts or one stalk of brussel sprouts
- pickling salt
- 6 cloves of garlic
- dill seed
- crushed red pepper
- black peppercorns
Start by peeling off any tough leaves on the outside of each brussel sprout and rinse each one. Set aside.
When your clean jars are completely dry, put 2 cloves of garlic, 12 peppercorns, 1 1/2 teaspoons dill seed, and 1 big pinch crushed red pepper in each one. Stuff them with the brussel sprouts, cutting some in half to completely pack the jars. Leave 1/2 inch space between the top of the jar rim and the sprouts.
Bring your large pot of water to a boil. While that heats, in another large pot set over high heat, bring 4 cups white vinegar, 4 cups water and 6 tablespoons pickling salt to a boil. Transfer the brine to a teapot or anything non-metallic with a spout. Carefully pour the hot brine over the sprouts, making sure you leave the 1/2 inch space at the top free. Wipe the rims with a clean paper towel just in case you got any liquid on them. Put on the lids, and screw them firmly, but not too tightly.
Transfer the jars to the pot of boiling water using tongs. Cover with a lid and process for 10 minutes from the moment you put them in the water. Remove using tongs and leave at room temperature for 24 hours. Do not poke or shake them! Test the lids to be sure they don’t make a sound when you press them in the center. Unscrew the ring and dry the inside and around the jar so they don’t rust; screw them back on and store in a dark spot for at least one week before eating or up to a year.