Serrano Pickled Brussels Sprouts

Ingredients:
1 1/2 lb Brussels sprouts, stalk as well as set out leaves removed
1 serrano pepper, halved as well as sliced into 1/4 inch chunks
2-3 bay leaves
1/2 teaspoon celery seed
1 tablespoon dark peppercorns
1 tablespoon yellowish mustard seeds
1 teaspoon celery flakes
1 teaspoon dill seed
1 1/2 cups water
1 1/2 cups white vinegar
ii 1/2 tablespoons pickling salt


Directions:
Bring the water, vinegar as well as tabular array salt to a boil. Prep the lids/jars. Evenly dissever all of the spices as well as peppers betwixt ii or three pint jars. Add the Brussels sprouts, leaving 1/4 inch headroom.

Pour inward the vinegar mixture, all the same leaving that 1/4 inch headroom. Close the jars as well as procedure for x minutes inward a hot H2O bath. Allow to sit down at to the lowest degree 1 calendar week earlier eating.

Yield: 2-3 pints (depending on the size of the Brussels sprouts)

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My thoughts:

I actually fille canning inward the winter. I was writing my latest cookbook during the view of citrus flavor as well as didn't become a jeopardy to brand marmalade. I idea I mightiness convey to expect until boundary to tin hand the sack exactly when I received these sauerkraut as well as then it exclusively stands to argue that I'd beloved pickled Brussels sprouts every bit well. I had roughly serrano peppers as well as then I popped ane inward as well as to mellow it out, I added roughly celery as well as dill flavors. The result? Influenza A virus subtype H5N1 spicy, savory seize alongside teeth that a pickle or sauerkraut fan would love. Try them on a cheese plate.