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Place Brussels sprouts in pan, cover and reduce heat to a simmer. Steam for 10 minutes. Rinse hot Brussels sprouts under cold water or plunge in an ice bath. Drain well. In a small sauce pan over medium heat add vinegar, water and Kosher salt. Bring to a rolling soft boil just until the salt dissolves.
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Here's a simple and easy-to-follow method for canning Brussels sprouts without pickling them: 1. Begin by selecting fresh and firm Brussels sprouts that are free from any blemishes or discoloration. Wash the Brussels sprouts thoroughly and remove any tough or discolored outer leaves. 2.
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To make this pickled Brussels sprouts recipe begin by preparing the brine. Combine vinegar, water, sugar, and salt in a large saucepan and bring to a boil over high heat. Let the pickling liquid cook for at least five minutes, or until all of the sugar and salt has dissolved into the brine. Divide the herbs and seasonings equally between two.
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Load the seven quart jars into the boiling water and boil for 15 minutes on a medium boil. Putting The Zesty Canned Brussel Sprouts In A Hot Bath. Photo by Spicy Saucy Vegan. When done turn off the burner and pull the jar rack up and out of the boiling water and rest the handles of the rack on the sides of the rim of the pot.
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Add more water if necessary to completely submerge the sprouts. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom. Cap with a loose-fitting lid that will allow gas to escape. See notes for more details. Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts).
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Pickled Cauliflower or Brussels Sprouts. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 6-17. Pickled Cauliflower or Brussels Sprouts. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension.
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Combine water, vinegar, peppercorns, mustard seeds and 2-3 tablespoons salt in a saucepan. Bring to a boil and simmer until the salt dissolves. Taste the brine and if desired, add a small amount of sugar. Drain Brussels sprouts and place in a tall, clean jar. Add the jalapeno, garlic and bay leaves.
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Cut each Sprout in half lengthwise. Let Brussels Sprouts sit in a bowl of cool salted water for 15 minutes. In a large pot, mix the vinegar, water and pickling salt. Bring to a boil, then turn down and let simmer for 10 minutes. After jars are sterilized, fill them with Brussels Sprouts.
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Using a canning funnel, add the Brussels sprouts to your jar, packing them firmly and leaving 1" of headspace. Pour the hot brine into the jar, leaving ½" of headspace. Remove the funnel, wipe the rim of the jar and seal with the lid and the band until fingertip tight.
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Bring a pot of water to a hard boil, and blanch the sprouts for about 4 minutes. Remove them from the boiling water and pack into jars, leaving 1/2 inch headspace. Next, make the pickling brine. Mix the vinegar, water, and salt together in a saucepan and bring it to a boil.
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Next, in a pot on the stove add the water, vinegar, white wine vinegar, wine and honey. Bring just to a boil and remove the pot from the heat. Dump the water out of your jars and fill with brussels sprouts, pack down with a little firmness as they will shrink up during the short processing time. Add the hot marinade leaving a 1″ headspace.
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This allows for better heat penetration during the canning process. Step 3: Blanch the brussel sprouts in boiling water for 3-4 minutes. This helps preserve their color and texture. Step 4: Pack the blanched brussel sprouts tightly into canning jars, leaving a 1-inch headspace at the top.
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This will help the sprouts cook more evenly and absorb the flavors of the canning liquid. Blanch the brussel sprouts in boiling water for 3-5 minutes, depending on their size. Blanching helps to preserve the color, texture, and nutrient content of the sprouts. Prepare the canning jars by washing and sterilizing them.
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Place a half garlic clove in each jar, 1 head of dill or ½ tsp of dill seeds and a ½ tsp of hot pepper flakes if you are using them. Raw pack the the Brussels sprouts into each jar leaving a generous ½" head space. Ladle hot liquid into jars being sure to maintain the ½" headspace. Remove any air bubbles using your canning utensil or.
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Let the jar cool uncovered for 20-30 minutes. Pickling instructions: Once cooled, put the jar into the refrigerator and let the sprouts pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled brussels sprouts are good up to one month in the refrigerator.