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Pickled Brussel Sprouts.

You can have Pickled Brussel Sprouts using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pickled Brussel Sprouts

  1. You need 3 lb of brussel sprouts.
  2. Prepare 1/2 tbsp of crushed garlic per jar.
  3. It’s 2 of each Fresh dill sprigs per jar.
  4. It’s 1/2 tbsp of Pickling spice per jar.
  5. You need 1 packages of Mrs. Wages dill pickle mix.
  6. Prepare 8 pints of size canning jars with lids and bands.
  7. You need 1/2 tsp of crushed red pepper per jar (optional).
  8. Prepare 6 cup of distilled white vinegar.
  9. It’s 4 cup of bottled water.
  10. You need 1 of water bath canner.
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Pickled Brussel Sprouts instructions

  1. Wash and trim brussel sprouts set aside. In a large pot bring enough water to a boil to cover sprouts. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking. Drain and set aside..
  2. In large non reactive pot combine water,vinegar, and dill pickle mix and bring to boil. Simmer until mix has dissolved..
  3. Sterilize jars and lids.Remove from water and place on towel.
  4. Place brussel sprouts evenly in jars..
  5. In jars be sure not to pack to tightly and leave 1/2 inch of head space. Pour hot pickle brine over sprouts until just covered. Wipe rims of jars and place lids and bands on tightened finger tight..
  6. Process jars in water bath canner for 12 min or according to your elevation above sea level. After processing place jars on a towel to cool. Can be enjoyed after 48 hrs but best after 2 weeks..
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