Ingredients: |
Ingredients: 3 pounds fresh Brussels sprouts, trimmed and halved (about 12 cups) 6 garlic cloves, halved 2 teaspoons crushed red pepper flakes 2-1/2 cups water 2-1/2 cups white vinegar 1 medium onion, thinly sliced 1 medium sweet red pepper, finely chopped 1/2 cup sugar 3 tablespoons canning salt 1 tablespoon celery seed 1 tablespoon whole peppercorns
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Directions: |
Directions: Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry. Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Editor's Note The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. Nutrition Facts 1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.
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