Brussels Sprouts - Pickled

By á-47

Yield: 4 pints

Ingredients

• 2 cups distilled white vinegar
• 3 Tbsp. pickling salt
• 8 garlic cloves, peeled
• 2 tea. black peppercorns, divided
• 2 tea. coriander seed, divided
• 1 tea. celery seed, divided
• 1 tea. red pepper flakes, divided
• 1 tea. cumin seed, divided
• 2 lbs. Brussels sprouts, trimmed and sliced in half

Preparation

Step 1

Combine the vinegar, 2 cups water, and pickling salt in a pot and bring the brine to a boil.

Meanwhile, add 2 garlic cloves, 1/2 tea. peppercorns, 1/2 t3a. coriander seed, 1/4 tea. celery seed, 1/4 tea. red pepper flakes, and 1/4 tea. cumin seed to each sterilized pint jar.

Pack the spouts into the jars as tightly as you can manage, but without mangling them.

Slowly pour the hot brine over the Brussels spouts, leaving 1/2" headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids, and process in a boiling water bath for 10 minutes.

Let these pickles cure for at least 1 week before eating.