Zesty pickled Brussels Sprouts

9 years ago

last modified: 9 years ago

I am looking for a recipe for spicy pickled Brussels Sprouts (assuming that I will have a bumper crop this fall...knock wood!) and found this one on Allrecipes. It looks like a safe recipe with a 1 to 1 ratio of vinegar to water but their are a few things that look off to me.

Recipe makes 5 pints but calls for 5 cups of vinegar and 5 cups of water. My math might be off but with 10 total cups of liquid I don't think there would be much room left for the sprouts! The nearly 1/2 cup of canning salt also seems excessive but I guess for 10 cups of brine maybe not.

Other than the proportions it seems to be very much like the Dilly bean recipe from BBB or NCHFP which I will probably go ahead and use instead but wanted some input from you experts on this recipe. Is there any reason why BS would need a higher amount of canning salt in the brine? Also, would 1/8 tsp. of pickle crisp per pint make for a better finished product?

Feel free to offer another recipe for pickled BS if you have a good one.

Zesty Pickled Brussels Sprouts

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Comments (2)

digdirt2
9 years ago
I don't think your math is off Jack. Just that there will be fair amount of the brine left over with those measurements. As long as you keep it 1:1 you could reduce the amount of both to avoid waste.

Personally I ferment all our sprouts like we do cabbage so have never tried pickling them. Pickle Crisp works in kraut so it should work with sprouts too.

The amount of salt does seem high and I'm going to guess that it is supposed to be split - 1/2 used for the pre-soak and the rest for the brine. But that isn't made clear at all in the instructions so is just a guess. It's possible that the excess salt is the same as the excess vinegar and water - more than is needed.

Let us know how they turn out if you do them.

Dave
LoneJack Zn 6a, KC
Original Author
9 years ago
Thanks for the help Dave. I do need to try fermenting something one of these days. I'll give the recipe a try and report back around Christmas when we crack open the first pint.
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