Directions: |
Directions:Prepare canning jars, lids, and water bath canner. Bring jars in the canner to a boil and boil for ten minutes, whether you're canning them or not.
While the jars are warming to sterilize, prepare the brussels sprouts by removing the outer leaves and trimming off the hard ends then slice each brussels sprout in half lengthwise.
Place the halved brussels sprouts in a pot of lightly salted boiling water and boil them for 2 minutes if canning, and 3 minutes if not.
Remove the brussels sprouts from the boiling water and put them in an ice bath to stop the cooking process.
In a large pot bring to boil the vinegar, water, and canning salt, reduce heat and allow mixture to simmer for ten minutes.
Pack brussels sprouts into prepared jars. Top them with one clove of garlic, 1 tablespoon of diced onion, 1 tablespoon of diced jalapeno, 1/2 teaspoon of peppercorns, and 1/2 tsp of mustard seed.
Pour pickling brine over the mixture, leaving 1/2" of headspace. Using a plastic bubble remover, place it in the jar and remove all of the bubbles, this will also distribute the spices around a bit. Adjust for headspace if necessary.
Wipe jar rims, and center lids, and place bands on jars to finger tight.
If canning, place in a water bath canner, ensuring the jars are covered by at least 2" of water, put the lid on the canner, bring to a boil and process for 15 minutes before removing to a towel-lined counter and leaving them undisturbed for 24 hours before checking for proper seals.
Let canned pickles sit for 1-7 days before enjoying for best flavor.
If not canning, place them in the refrigerator and allow them to sit for a minimum of one day, but up to one week for better flavor. |
This recipe for Frog balls( pickled Brussel sprouts) is from