Chris & Kathy, I just want you to know, I tried your simple recipe, waited three weeks to try them and were completely blown away. Perfect flavor. I made them, and to be honest I was a bit skeptical. They are delicious and crunchy with just the right amount of heat. I was afraid they would become soft and mushy, I was wrong. I have been passing out jars for people to try and evaluate and not one person said anything negative. Everyone was pleased, that is when I tried them and oh boy are they good. Thank you so much. I believe this is the easiest thing I have canned to date. Five stars and two thumbs up. Dave
I followed hour recipe a couple months ago. Just opened a jar today and tasted them for the first time. They are soooooo good! My 23 year old son and I love them!
1 piece of garlic in each pint jar, 1/4 tsp red chili flakes in each jar, 5 C distilled white vinegar and 5 C water, 7 Tbsp canning salt, bring water to boil & add salt to dissolve. Pack jars with raw sprouts & pack firmly. Pull off loose leaves. Leave 1/2 inch head space. Sterilize jars 1st. water bath 10 minute. After water bath off and leave another 15 minutes and then take them off.
Hi Chris and Kathy. I really enjoyed this teaching. I will have to give this a try. As always , I enjoy the effort and time you put forth to share your knowledge . Thank you Chris and Kathy.
Ok... I just cracked open my first jar of these. I only waited 3 days..I'm sure they are better after about 7 days or so.. but WOW... GUYS..THESE ARE OFF THE HOOK AWESOME... I'm off to the store to buy a whole bunch more..so I can share with my family and friends!
Chris and Kathy, This is a fantastic recipe. I made one variation - I added one and half teaspoon of mixed pickling spice to each pint jar. Other than the pickling spice, I followed your recipe to a "t". Try the pickling spice, they turned out absolutely delicious! The next time I make them, I am going to leave the pickling spice out of a few jars so as to honor your original recipe - I am sure they will turn out equally delicious. Thanks so much for sharing. Take care. ~kendra
OK, I'm sold! My husband likes Brussel sprouts, he also likes pickled vegetables and then when you mentioned bloody marys that hit the jackpot. Definitely going to make some of these for him..... and me too!
@@chriskathy9865 my little granddaughter made them with me. She added lots of garlic. The sprouts stayed crunchy and the extra garlic added a kick. I may just let her take over soon. She loves sprouts. Thanks again.
I do not stack my jars, I have also switched from the water bath method to a steamer, much more efficient. I would recommend buying the ball canning book for more info.
I got the same # of bags for only 99c per lb at a Vons sale.I stocked up cause i luv em and refuse to pay the $1 more that theyve gone up since about 2 yrs ago.I luv pickled everything too.I hunted all over Bakersfield for Herring to pickle and its not possible,no fish stores and no others selling it raw anymore.When i was a kid we had a local fish store and drive thru Dairy. NO MORE!!!. Pickled Herring is very expensive on Amazon.Pickled Mackeral almost tastes the same if you cut it up enough to let the pickle brine flavor sink in.Costs me 70c per pint instead of $7 for 12 oz at Albertsons.I also made Zuchinni pickles.Am waiting for 2 weeks to try it.Tuna,tilapia,sardines and salmon are pickleable...and if youve got money to blow..shrimp is also.
I just wanted to say thanks. I managed to only wait 3 days. They looked too good and are. Perfect texture and flavor. Thanks for sharing, Chris and Kathy
Thanks for the comment & glad they turned out good for you, I think the main thing to consider is to make sure they stay in the water bath long enough so they do not come out tough. Chris
The 15 minutes start when you get the jars into the water bath and it starts to boil again. So it might take 10 minutes for it to start boiling again, that's when the time starts. Chris
@@chriskathy9865 Thanks! Article reads that you should use 50% more salt when using kosher (flaked & additive-free) salt. I'm gonna try make this right now! :)
Hi I'm very new to fermenting and pickling, I have a question Did you leave it out side and lid closed ? and how long let sit before you can eat it ? Thank you so much
Is the vinegar necessary, or can you just make a brine with salt and water? I have been watching a lot of fermenting videos, so I am a little confused.
Yes it is, you need a certain PH level to preserve in water bath. If you didn't use the vinegar, you would need to use a pressure cooker & then they just turn to mush.
I've opened them up to two years later with no problem, probably would last even longer then that. As far as the acidity level, I don't know, just what the recipe calls for. Chris
Seems like I hardly ever see them as small as I like, but they're still fresh enough, though NOT organic. Wonder if halving them would work for pickling. I've never pickled ANYthing before. Can you use rock or kosher salt instead of pickling salt?
@@freewaybaby I would only use the pickling salt, I have cut them in half before but only the ones on the bigger side, I also pull off the lose leafs. Chris
Thanks! I have to go get new lids anyway so I'll get pickling salt. I just already had rock salt and kosher salt, but want to make sure they're right, so will use the pickling salt. Thanks again!
HOT! But if you don't like HOT, which I don't, just lesson the amount you would put in until you get what you like, gotta have some heat to them. Chris
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Chris & Kathy,
I just want you to know, I tried your simple recipe, waited three weeks to try them and were completely blown away. Perfect flavor. I made them, and to be honest I was a bit skeptical. They are delicious and crunchy with just the right amount of heat. I was afraid they would become soft and mushy, I was wrong. I have been passing out jars for people to try and evaluate and not one person said anything negative. Everyone was pleased, that is when I tried them and oh boy are they good. Thank you so much. I believe this is the easiest thing I have canned to date. Five stars and two thumbs up. Dave
Thanks Dave, as I mentioned in the video, it's our #1 selling item at the farmer markets with a lot of repeat customers. Glad you like them. Chris
I followed hour recipe a couple months ago. Just opened a jar today and tasted them for the first time. They are soooooo good! My 23 year old son and I love them!
Glad you like them, I sell a lot to people that like bloody marys. Chris
1 piece of garlic in each pint jar, 1/4 tsp red chili flakes in each jar, 5 C distilled white vinegar and 5 C water, 7 Tbsp canning salt, bring water to boil & add salt to dissolve. Pack jars with raw sprouts & pack firmly. Pull off loose leaves. Leave 1/2 inch head space. Sterilize jars 1st. water bath 10 minute. After water bath off and leave another 15 minutes and then take them off.
Insensitive? I apologized!!!
Making them today.
You will like them, thanks for watching, Chris
Thanks for the recipe. I made some and my foodie sister and I tried them the other day. Couldn't believe how good they were!!
Thanks, glad you like them, they are a top seller for me at the markets I do. Chris
Hi Chris and Kathy. I really enjoyed this teaching. I will have to give this a try. As always , I enjoy the effort and time you put forth to share your knowledge . Thank you Chris and Kathy.
Thank you Scott, glad you appreciate the videos we do. Chris
Thanks so much for a great tutorial!
Ok... I just cracked open my first jar of these. I only waited 3 days..I'm sure they are better after about 7 days or so.. but WOW... GUYS..THESE ARE OFF THE HOOK AWESOME... I'm off to the store to buy a whole bunch more..so I can share with my family and friends!
Chris and Kathy, This is a fantastic recipe. I made one variation - I added one and half teaspoon of mixed pickling spice to each pint jar. Other than the pickling spice, I followed your recipe to a "t". Try the pickling spice, they turned out absolutely delicious! The next time I make them, I am going to leave the pickling spice out of a few jars so as to honor your original recipe - I am sure they will turn out equally delicious. Thanks so much for sharing. Take care. ~kendra
That's a good idea, I will do that the next time I make them, do a few jars to see if I like them, thanks for commenting, Chris
OK, I'm sold! My husband likes Brussel sprouts, he also likes pickled vegetables and then when you mentioned bloody marys that hit the jackpot. Definitely going to make some of these for him..... and me too!
You won't be disappointed. Thanks for watching, Chris
Thank you..doing this today..saved to my recipes 👍
I use this same recipe for cauliflower, asparagus & broccoli as well. Chris
@@chriskathy9865 broccoli too.. that's a great idea! 🤗
making this right now. cant wait to try it. tyvm for the video!!
Thanks, they are my number 1 seller. Make sure you let them sit for a good 2 weeks, the longer they sit, the better they are. Chris
They were awesome.
Thanks Terie, glad you like them., Chris
@@chriskathy9865 my little granddaughter made them with me. She added lots of garlic. The sprouts stayed crunchy and the extra garlic added a kick. I may just let her take over soon. She loves sprouts. Thanks again.
These bad boys are awesome , just now open mine and ate the whole jar🤣😁
Glad they turned out ok for you & that you like them. Thanks for watching, Chris
What veggies pickle well and which ones don’t? Can you do a video. Also, do you stack your jars directly on each other? Or off set? Or add a rack?
I do not stack my jars, I have also switched from the water bath method to a steamer, much more efficient. I would recommend buying the ball canning book for more info.
I got the same # of bags for only 99c per lb at a Vons sale.I stocked up cause i luv em and refuse to pay the $1 more that theyve gone up since about 2 yrs ago.I luv pickled everything too.I hunted all over Bakersfield for Herring to pickle and its not possible,no fish stores and no others selling it raw anymore.When i was a kid we had a local fish store and drive thru Dairy. NO MORE!!!. Pickled Herring is very expensive on Amazon.Pickled Mackeral almost tastes the same if you cut it up enough to let the pickle brine flavor sink in.Costs me 70c per pint instead of $7 for 12 oz at Albertsons.I also made Zuchinni pickles.Am waiting for 2 weeks to try it.Tuna,tilapia,sardines and salmon are pickleable...and if youve got money to blow..shrimp is also.
I just wanted to say thanks. I managed to only wait 3 days. They looked too good and are. Perfect texture and flavor.
Thanks for sharing, Chris and Kathy
Thanks for the comment & glad they turned out good for you, I think the main thing to consider is to make sure they stay in the water bath long enough so they do not come out tough. Chris
Hi, new to this. 15 mins in the water bath. Is the water Boiling water or just under boiling? Thanks
The 15 minutes start when you get the jars into the water bath and it starts to boil again. So it might take 10 minutes for it to start boiling again, that's when the time starts. Chris
@@chriskathy9865 thank you
Would the Brussels Sprouts that you find in the frozen food section work?
I wouldn't think they would turn out very good. But I have only ever pickled or canned fresh vegies., Chris
@@chriskathy9865 Thanks Kathy. The "fresh" ones right now didnt look that good..at the store. I'm gonna try Sprouts.. next.. Thanks again.
If I don't have canning salt what can I use . Or do I use limon juice and vintager together
You can still use kosher salt, but I wouldn't use lemon juice.
Thank you soo much for replying .
Can the canning salt be replaced with Kosher salt and, if so, would it be the same amount?
I think this will help... www.thekitchn.com/what-is-pickling-salt-do-you-really-need-it-193108
@@chriskathy9865 Thanks! Article reads that you should use 50% more salt when using kosher (flaked & additive-free) salt. I'm gonna try make this right now! :)
Hi I'm very new to fermenting and pickling, I have a question Did you leave it out side and lid closed ? and how long let sit before you can eat it ? Thank you so much
Do you mean outside a refrigerator? Then yes, the lid is sealed & it's best to let them stand for a few weeks. Chris
Do you put in a refrigerator right after you make it ?
You only have to put them in the refrigerator AFTER you open the jar. Otherwise they can sit in your cupboard. They are best served cold though.
Is the vinegar necessary, or can you just make a brine with salt and water? I have been watching a lot of fermenting videos, so I am a little confused.
Yes it is, you need a certain PH level to preserve in water bath. If you didn't use the vinegar, you would need to use a pressure cooker & then they just turn to mush.
@@chriskathy9865 Thank you. I am just learning.
Actually you can. But you are not canning them-you are fermenting (pickling) them. It is the same as making homemade sauerkraut.
Ok quick question I pickle eggs regularly haven’t started on veggies yet how do you store these after you finish
Once you have them properly canned, can sit in a cool spot of your home or basement for a couple years with no problem.
Mmmm! I will try this!
You'll like it, thanks for watching & the comment.
Can you use pink Himalayan salt and apple cider vinegar? Ty!
I would say no to both, when it comes to canning I stick to the recipe, no need to get anyone sick.
Are you boiling the jars in the hot water bath?
Yes we do with lids & the rings as well. Thanks for watching, Chris
Sorry, I wasn’t clear. I mean after the jars are filled. Do you leave them in boiling water for 10 minutes?
Yes, leave them in the boiling water bath for 10 minutes. Turn off the heat and let them sit in the water for another 10-15 minutes. Chris
Chris & Kathy..how long can they be left on the shelf (unopened)?
Does a 1:1 water:white vinegar provide an acidity level of below 4.6%?
I've opened them up to two years later with no problem, probably would last even longer then that. As far as the acidity level, I don't know, just what the recipe calls for. Chris
@@chriskathy9865 Thanks! Cant wait to try this -looks very tasty!
Was that a one pound bag?
Yes it was. Chris
Hi so is Five and Five water and vinegar?
Yep
FYI.. My local Aldi had them yesterday for .48 a bag. Going back today, hoping they're still on sale.
WOW, make sure they are of good quality. Small firm ones are the best. Good luck, hope they still have them. Chris
Seems like I hardly ever see them as small as I like, but they're still fresh enough, though NOT organic. Wonder if halving them would work for pickling. I've never pickled ANYthing before. Can you use rock or kosher salt instead of pickling salt?
@@freewaybaby I would only use the pickling salt, I have cut them in half before but only the ones on the bigger side, I also pull off the lose leafs. Chris
Thanks! I have to go get new lids anyway so I'll get pickling salt. I just already had rock salt and kosher salt, but want to make sure they're right, so will use the pickling salt. Thanks again!
I just got some pickled Brussels and the inside was pink???
Probably just do to the red pepper flakes.
Are they hot? or spicy with the crushed red pepper?
HOT! But if you don't like HOT, which I don't, just lesson the amount you would put in until you get what you like, gotta have some heat to them. Chris