Pickled Brussels Sprouts (Print-Friendly Version)

Crisp Brussels sprouts pickled with garlic and cayenne - a tangy addition to appetizer trays or as a Bloody Mary garnish.

# What You Need:

→ Main Ingredients

01 - 2 pounds Brussels Sprouts, trimmed and halved lengthwise
02 - 5 cloves garlic (1 per jar)
03 - 5 dried Cayenne peppers (fresh can be substituted)
04 - 5 cups vinegar
05 - 5 cups water
06 - 7 tablespoons pickling salt

→ Optional

07 - Additional pickling spices as desired

# How to Make It:

01 - Set a stock pot of water on stove to boil with 5 canning jars inside. Let boil for 15 minutes to sterilize them. Place canning jar seals in hot water and leave until ready for use.
02 - Trim ends of Brussels Sprouts and remove outer leaves. Cut each sprout in half lengthwise. Soak halved sprouts in a bowl of cool salted water for 15 minutes.
03 - In a large pot, combine vinegar, water and pickling salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - After jars are sterilized, fill them with Brussels sprouts. Add one garlic clove and one hot pepper to each jar. Pour the hot pickling brine into each jar, leaving 1/2 inch of headroom.
05 - Clean rim of each jar using a moistened paper towel. Place seals on jars and add rings, tightening securely.
06 - Using a canning jar lifter, carefully place the jars in the boiling water. Boil for 15 minutes, then carefully remove the jars and set on counter.
07 - Let jars sit undisturbed for 24 hours. Listen for each jar to "ping," indicating a proper seal. If any jar remains unsealed, either reprocess or refrigerate for immediate use.

# Additional Tips:

01 - Allow pickled Brussels sprouts to sit for several days or a week before consuming to enhance the pickle flavor.
02 - Great to serve on a pickle tray or on a skewer alongside a Caesar or Bloody Mary.