Sunday, April 6, 2014

Pickled Brussels Sprouts

I love anything pickled....... !

1 LB. Brussels Sprouts , trim and cut in half through the root end.
1/4 C packed Dill
2 TBS whole Peppercorns
4 Cloves of Garlic, crushed
3 small dried Red Chile Peppers or 1 tsp of Red Pepper Flakes, or additional to taste.
1/4 C Pickling or Kosher Salt
4 1/2 C Water
1 - 2qt. Canning Jar with a lid.
1 - Ziplock Plastic Sandwich Bag
1 - Tea Towel

In the Jar:
Brussels Sprouts
Chiles or Flakes

In a bowl, whisk, the Brine:
Whisk well
Set aside until the salt completely dissolve.

Poor 3 C of the brine in the Jar.
Place remaining Brine in the ZiplockBag , seal it tightly and place it on top of the jar to submerge the Sprouts.
Cover the Jar with the Tea Towel and let it set at room temperature for 3 - 4 weeks.
Cover with the lid and refrigerate until ready to serve.
Keep refrigerated.

Peace in the Kitchen!

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