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Gardening with Ciscoe ( www.ciscoe.com ) Recipes

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Pickled Brussels Sprouts

  • 2 lbs brussels sprouts
  • 2-1/2 cups water
  • 2-1/2 cups vinegar
  • 3 tablespoons salt
  • 1 teaspoon cayenne pepper
  • 4 cloves garlic
  • 4 heads of dill or 4 teaspoons of dried dill seed.

Cook brussels sprouts until just tender, leaving whole. Combine water, vinegar, salt and pepper; boil 5 minutes. Pack Brussels sprouts into hot jars. To each pint add a clove of garlic and 1 head of dill. Pour hot liquid over brussels sprouts, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pint jars 15 minutes in boiling water bath.

Yield: about 4 pints.

From the Ball pickling catalogue (submitted by William Smith-Olympia, WA)

Don't forget to eat your Brussels Sprouts!  ~ Ciscoe