Brussel Sprout Pickle
10,0 / 10
ready in 8 h. 15 min.
1 große Bowl, 1 Small bowl, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer mit Knethaken, 1 Measuring cups, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Skillet, 1 Box grater, 1 Slotted spatula
Trim the sprouts and slice in half if they are large and pack into 2 sterilized pint jars.
Combine vinegar, water and salt in a non-reactive pot and bring to a boil, then pour brine over the sprouts.
Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 2 prepared pint jars.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. When time is up, remove jars from canner and let cool on a folded towel.
When jars are cool, test seals. If seals are good, jars can be stored in pantry (any unsealed jars should be refrigerated). Give pickles at least 8 hours or as much as 2 days before you eat them, so that the brine fully penetrates the Brussels sprouts.