Pickled Brussels Sprouts, The Best In The West!!!!
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- Опубликовано: 10 фев 2025
- Pickled Brussels Sprouts are the best!! They are packed full of GOODNESS!!! They make great appetizers, and great snacks. Serve over a salad, or just eat plain. This pickled stapled will keep on your shelf for about two to four years. As long as the lid stays sealed. The Sprouts will be good. Loaded with many antioxidants, this versatile vegetable will amaze you with all its yummy goodness!!
Recipe:
Use 1 bag of Brussel Sprouts
Clean and remove outer leaves that are blemished
Prepare clean pint jars
Cut Brussels in halves or forths
In each jar:
Add, A few Chopped Green onion, A sprig of Dill, A sprinkle of Mustard Seed, A Tap of Celery Seed, and a couple of Allspice Berries. Lastly a Couple of slices of Carrot.
Optional: Red Pepper Flakes
Heat up water bath to a rolling boil.
Brine: I like My Brine a bit more pickled.
I used:
Four and a Half Cup White Distilled Vineger
Four Cups Water
1 Tablespoon Kosher Canning Salt
2 Tablespoons Sugar.
Heat Brine, pour over Brussels in Jar, Leave about an inch headspace.
Cook in Hot water bath, 15 minutes for pint jars
and 25 minutes for quart jars.
Remove jars and place on a towel on a surface.
Allow to sit undisturbed for about two weeks in a cool dry place.
BEST SERVED COLD.
I love pickled carrots! I think I really love pickled anything! :-). Cauliflower is one of my favorites!
I like to make Gardenia. Pickled carrots, califlower, onions, garlic. Like they have in the stores.
you do it the oldschool way! Bravo!
It looks like spring and a jar yet we can have them in the dead of winter! :-)
I make these sort of like I do my dilly beans. I put a whole clove of garlic in the bottom of the pint. I have stopped on the side of the road to pick berries before but I've never looked for dill I will have to do that! :-)
very tasty indeed. I can almost smell the aroma from over here
I just love these sprouts mmmh 👍
these sprouts are great snacks, you are right
another wonderful speciality! Bunce is the best! :-)
I've had these for years but they came from a company Jarred up already. They had a little bit of oil in them to carry the flavor so I might add and I have in the past added a tablespoon of olive oil. I added the oil to my short-term what I knew I would eat and say 4 or 5 months and then the ones I hadn't got to when I opened them I added a tablespoon of olive oil to the jar and ate them I love them!
This looks amazing a labor of love..wonderfully nutritious as well thank you for your time and sharing this yummy recipe...stay blessed
My daughter loves Brussel sprouts can't wait to make this for her
That's great! I do recommend you give the brine a taste before adding it to your jars. I like my brine a little more on the pickled side. But if you do a ratio of equal parts water and vinager, you can't go wrong. I just added a touch more vinager than that. I'll put the whole recipe up in a bit. So check back!
love your channel Bunce! always delicious - and I can learn a lot from you!
you have a way of doing things I totally love! 💕
Why water and not all vinegar? Lovely recipe by the way.
When you pickle something, you would generally pickle half to half. Thanks for watching. They were really good!
I could watch you cook literally for hours! 😃 - in contrast to my wife you actually know what you're doing! :)
four years? omg! that is perfect for preppers haha
As long as the lids are sealed, they will last, and last and last... Great Prepper food.
👍👍👍👍👍
I eath them plain. I am cool like that hahaha
They are good sauted in butter and garlic too!
How long will quart size jars take?
waterbath canned quart size jars 20 minutes
Can I remove 1/2 cup of the vinegar and add an extra 1/2 cup of sugar? I don't want it sweet but I do want it balanced because a 4 year old will be eating these too and he loves pickles so I'm not that worried. But can I add sugar until it tastes balance to me? I don't want to give us all botulism and I am a food scientist and microbiologist so it takes quite a bit in fact this year in the United States two people died from botulism and many more than that die from slipping in their bathroom or driving their car there are a lot more dangerous things!
The ratio is Vinegar to water is usually one to one. I add a bit more vinegar to taste for me. You can definately always add more sugar. I like to taste a sip of my brine before I add to my jars. So yeah. Why Not? Let me know how they turn out. As for the botulism thing. I think you're pretty safe. As long as you have a good ratio of water to vinegar, and your jars are sealed properly. You are good to go.
I just got some pickled Brussels and the inside was pink???
They should be ok. It's just the brine making the color change. And whatever ingredients you added to it. But honestly as long as the brine was strong enough with the vineger, you should be fine. Who did you get them from. Did you pickle them yourself?
Bunce's Specialty Home Made from the store, not home now so can’t check but I will let you know later in day
Bunce's Specialty Home Made thanks btw
@@jayef10 Well if you got them from a store, I'm positive YOU will be just fine eating them.. Enjoy!
Bunce's Specialty Home Made ok well that makes me feel better! I tried one and it tasted good but like I said the inside was really pink so it threw me off a bit. I’ll definitely have some tonight. Thanks again!
my question here is 'why do we have to keep the lid on the pot? "
i always hear the same thing all around the internet but why?
does the lid do anything special when its on the pot?
Hi, The lid helps to keep the heat in. It's a matter of physics, as to which, I can not answer physics questions, But the short answer is, It helps to keep the water temperature high enough to kill bacteria and to seal the jars.
The knife on that cutting board is making me cringe !
Kind of like nails on a chalk board or rubbing your dry fingers over a balloon? I hear ya.... Whew, Glad that's over.. Thanks for watching....
I agree it is like fingernails on a chalkboard. I love my knives too much to use that thing. They call it a cutting board because it is made of wood, not glass.
I will try this recipe however looks fantastic.