Nutrition per serving may change if servings are adjusted.
2 pounds Brussels sprouts, halved or quartered (about 8 cups)
6 tablespoons sliced shallot
6 bay leaves
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the prepared Brussels sprouts, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the sprouts to the ice water to cool. Repeat with the remaining sprouts.
Drain the cooled sprouts and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 tablespoon shallot and 1 bay leaf to each jar.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with the brine to within ½ inch of the rim, covering the Brussels sprouts completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
By following the recipe I ended up with undercooked and too salty/sour sprouts. I recooked them till tender and added 2 tbs of sugar. Now they're great.
And yes, to the previous rater they can easily be canned in a water bath.
November 23, 2011
By: EatingWell User
Can this recipe be canned using the water bath method?
Wanted to make this recipe for Xmas gifts. Has anyone canned them for longer shelf life?