Pickled Brussels Sprouts

• Vegan
• Gluten free

• Produce

  • 1 1/2 lbs Brussels sprouts
  • 2/3 cup Onions

• Baking & Spices

  • 1/2 tbsp Celery seed
  • 1 tbsp Mustard seed
  • 1/3 tsp Red pepper flakes
  • 1/3 cup Red peppers, sweet
  • 2/3 cup Sugar
  • 1/3 tsp Turmeric

• Oils & Vinegars

  • 1 1/3 cup White vinegar

Found on farmtotablela.com

Description

Ingredients

• 1 1/2 lbs brussels sprouts (4 cups)
• 1 1/3 cup white vinegar (5% acidity)
• 2/3 cup sugar
• 2/3 cup thinly sliced onions
• 1/3 cup diced sweet red peppers
• 1 Tbs mustard seed
• 1/2 Tbs celery seed
• 1/3 tsp turmeric
• 1/3 tsp red pepper flakes

Directions

• Wash brussels sprouts and remove stems and rough outer leaves
• Boil in salted water for 4 minutes (4 tsp canning salt per 1 gallon water)
• Set aside and drain
• Meanwhile, combine vinegar, sugar, onions, peppers and spices in a saucepan and bring to a boil
• Simmer for 5 minutes
• Distribute the onion and pepper pieces evenly among clean, hot jars
• Fill jars with brussels sprouts, leaving 1/2 inch headspace
• Cover with hot brine, leaving 1/2 inch headspace
• Remove air bubbles and adjust headspace if needed
• Wipe rims of jars with a dampened clean paper towel
• Add lids
• Process 10 minutes in a boiling water bath