Saturday, March 2, 2013

Poor Kermit...

I love pickles - dill, sweet, and most especially bread and butter!  My canning storage on the porch has several pints of dilled green beans and carrots straight from the garden, and my bread and butter jalapenos ended up taking second place at our county fair last year.  A lovely, tasty twist for dill pickles that I've discovered is Brussells sprouts.  The cruciferous taste goes well with the garlic, dill and jalapeno used in my Spicy Frog Balls.

These green and white snacks came about due to a wager between my mother and my wife.  Mom hates Brussels sprouts, and the missus had a bad guacamole experience growing up.  So - the wager was placed, if either ate their hated food, the other was required to follow suit.  I've indoctrinated my wife onto the glories of good (not chain restaurant) guacamole and so it was up to my mom to eat her hated sprout.  Mom does, however, like vinegar, so I found a recipe that suited and twisted a little bit until we had a Brussels sprout even a mother could love!

Harvesting from the garden

Individual harvest is slow - washing some stalks

You'll note in the picture above, a fair number of burnt leaves on the sprouts.  You can shuck these off to get to the green goodness underneath without any effect to flavor or texture of the sprout.

A plethora of cleaned and washed sprouts

Once your sprouts are cleaned up and trimmed, blanch them for 4-5 minutes, then immerse in an ice bath to halt the cooking process.  Get your brine going as the sprouts chill in the ice.

Spicy Frog Ball Brine
(a great brine for beans, carrots, etc)
  • 2.5 C water
  • 2.5 C white vinegar
  • 4-6 Heads of dill
  • 2 jalapenos, seeded but whole
  • 1 tsp cayenne pepper
  • 3 T pickling salt
Bring brine to a boil and then simmer for 10 minutes. Remove solids, retaining jalapeno.  Cut jalapeno into 6 slices.

Pack your chilled sprouts in warm, sterilized pint pars with a head of dill, a clove of garlic and a strip of jalapeno per jar.

Packed and ready for brine

Pour hot brine over sprouts, leaving ~1/4" head space.  Place warmed lids on top of jar (wipe rim if necessary) and secure with a ring band.

Ready for the Jacuzzi

Process pint jars in a boiling water bath for 15 minutes at sea level - 1,000 ft.  Turn off heat to BWB and let stand for 5 minutes, then remove jars to counter to cool for 24 hours.

He's not dead, 'e's just resting!

Let these babies steep for at least two weeks before eating, and enjoy!

1 comment:

  1. This recipe looks great! I made a similar pickled brussels sprout recipe here if you want to check it out -