Recipe by pelicangal
"Pickled Brussels sprouts that stay crunchy and are slightly spicy."
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Brussels sprouts, trimmed and cut in half
1-pint canning jars with lids and rings
1 1/4 teaspoons
red pepper flakes, divided
distilled white vinegar
Just made these today and can't wait to try them! They were very simple to make...I halved the recipe and got 3 half-pint jars out of it (had extra liquid left over, but that was no big deal). Will be back in 3 weeks to update...I'm so excited, lol! :)
What an excellent recipe, I replaced the pepper flakes with fresh minced hot peppers for the garden. Also added ground bell pepper, onion and garlic too. Essentially I ground everything up, put 2 tbs of mixture in bottom of quart jars, filled with sprouts and finally added hot brine.
This was a good starter recipe. I added dill and pickling spice. I also added a habenaro on some jars for a little kick for Bloody Marys! Thanks for recipe!
It was supper easy! added jalapeno slices and some dill pickling season to the brine.the original ingredient need some more zest.I'll let you know in 3 wk's how they come out!
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Pickled Brussels Sprouts
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 11
** Calories from Fat: < 1
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