Canning and pickling has been on our to-do list since we met, not surprising since we immediately bonded over our love of pickled foods. A challenge from our friend Tascha to make pickled brussels sprouts was the perfect incentive to finally get my canning supplies out of storage and check it off the list. We made pickled brussels sprouts along with pickled cauliflower, carrots and garlic. It was a much easier process than I remember from when I learned 10+ years ago. I think I’m more patient than I was then. 🙂
The recipe used is the one Tascha tagged us in, and it’s not our original recipe. Full credit goes to seriouseats.com – view the recipe here.
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So I have to admit we did try pickled brussels sprouts before this, but neither of us really remembered if we liked them or not. But if you also wanted to try them without the hassle of making them yourself, they are available at a lot of grocery stores and on Amazon.
Canning is a lot of fun and something I am glad to be getting back into. When I started I just bought the utensil set below and whatever bath canner they had at Walmart at the time and that it is what we pulled out of storage to make the brussels sprouts. I’m glad I invested in all this stuff back then.
And for your viewing pleasure – here is our Pickled Brussels Sprouts video.
Spoiler: no, Jamie didn’t not like the brussels sprouts. I seem hesitant and indifferent in the video, but I actually really love them. I have continued to eat the jar we opened and am glad we have a second jar. They’re definitely worth trying!
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