Dilly Sprouts

2 lbs small/medium Brussels sprouts, picked over and trimmed
1/4  t red pepper flakes per jar
1 clove fresh garlic per jar
1 head of fresh dill or 1 T dried dill weed per jar
3 T canning salt + more for blanching
2 1/2 c water
2 1/2 c cider vinegar

Prepare water bath canner.  Heat jars in canner.

Sort sprouts by size. Blanch in boiling salted water (1 T per gal) 2 minutes for small sprouts, 3 minutes for medium sprouts.  (Save larger sprouts for another use).  While blanching water comes to a boil, in a separate pot bring vinegar, water and salt to a boil.

Add garlic clove, dill and ped pepper flakes and pack sprouts into hot jars.  Pour brine over sprouts, releasing air bubbles and pressing gently to fit sprouts into jars.  Process in BWB for 15 minutes.  Allow to mellow for a month and enjoy.

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