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Post by braided-rug on Jul 30, 2007 13:02:10 GMT 10
DILLED BRUSSELS SPROUTS or GREEN BEANS- don’t care for Brussels sprouts? Try this idea to make them into dill pickles. 2 pounds Brussels sprouts (leave whole) 1 teaspoon cayenne pepper 4 cloves garlic 4 heads of dill 3 tablespoons salt 2 ½ cups water 2 ½ cups vinegar Cook the Brussels sprouts in a small amount of water, until just tender. Combine the water, vinegar, salt, pepper and the dill in a small saucepan and boil for 5 minutes. Meanwhile pack the Brussels sprouts into hot jars. Pour the vinegar mixture over the Brussels sprouts, leaving 1/4 inch. Add a clove of garlic and another small head of dill to each of the jars. Seal and process for 15 minutes in a boiling water bath. This will make 4 pints of Dilled Brussels sprouts. If making dilled green beans; use 2 pounds of trimmed green beans (leave the beans whole, just remove the ends) in place of the Brussels Sprouts. And process for 10 minutes. From: utut.essortment.com/picklingfood_rylm.htm
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