I was at the Mill City farmers market in downtown Minneapolis a few weeks back and tried Pickled Brussels Sprouts for the first time. Very nummy! They would make a great addition to any Thanksgiving relish tray.
Spicy Pickled Brussels Sprouts
Makes 2 pints
1 pound brussels sprouts
1 habanero pepper
1-1/4 cup white wine vinegar
1-1/4 cup water
1 Tbsp sea/pickling salt
1/2 tsp whole cumin seed
1 tsp whole fennel seed
1 tsp whole coriander seed
Clean and wash brussels sprouts (cut larger sprouts in half).
In a large-sized, non-reactive pot, combine water, vinegar, and salt. Bring to a boil.
Divide remaining ingredients between 2 (hot, sterilized) pint jars. Tightly pack brussels sprouts into jars leaving approximately an inch head space.
Pour hot brine over sprouts, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.
Remove from heat, let jars sit in canner for an additional 5 minutes to prevent syphoning.
Remove from canner, let cool for 12-24 hours on a folded towel on the counter top.
Let set in a dry and cool place for at least 2 weeks before consuming.
Hope you enjoy these as much as I do!
Northerly Nosh 