Fall is perfect for Brussels sprouts. They love the cold temperatures, becoming sweeter and more crisp when grown in the fall garden. I like to pickle them! The fall crop is perfect for pickling. Here is how you do it:
Pickled Brussels Sprouts
14 cups Brussels sprouts
1/2 cup canning salt
2 cups distilled vinegar
3 Tbsp dill weed
1. Prepare canning jars and lids, according to manufacturer's instructions.
2. Keep jars and lids hot.
3. Wash Brussels sprouts and remove any outer leaves that are damaged. Cook for 5 minutes in boiling water, and then dip in cold water to stop the cooking process. Drain.
4. Pack the sprouts into pint jars, leaving 1/2 inch headspace.
5. To each packed jar, add 1 1/2 tsp dill weed.
6. Combine the vinegar and salt and pour over sprouts-making sure to leave 1/2 inch headspace. Release any trapped air bubbles (use a chopstick for this).
7. Wipe the rims and apply the lids and bands. Tighten bands firmly but do not overtighten.
8. Process the filled jars in a hot water bath for 10 minutes from the point of boiling.
9. Remove the jars with a jar lifter. Allow the jars to cool completely before testing the seals.