Yields 9 Portions
12 cups small Brussel sprouts
4 teaspoons Canning salt
4 cups 5% White vinegar
2 cups Sugar
2 cups thinly sliced Onions
1 cup diced Sweet red peppers
2 tablespoons Mustard seed
1 tablespoon Celery seed
1 teaspoon Turmeric
1 teaspoon hot Red pepper flakes
Level of Difficulty:
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Wash brussel sprouts, remove stems and blemished outer leaves and boil in salt water for 5 minutes. Drain and cool.
Combine vinegar, sugar, onions, diced red pepper, mustard seeds, celery seeds, tumeric and red pepper flakes in large saucepan. Bring to a boil and simmer 5 minutes.
Distribute onion and diced pepper among jars. Fill jars with pieces and pickling solution, leaving 1/2-inch head space. Adjust lids and process in a boiling-water canner for 10 minutes.
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