D'Aucy Brussel Sprouts 400 g (Pack of 12)

Product Information

There are plenty of other ways to cook brussels sprouts other than boiling. See our list of cooking methods below, including roasting, steaming, pan-frying and plenty more.

Wash under cold, running water. If you suspect insects, soak the sprouts for about 1 hour in cold water with 1 tablespoon of salt per gallon. The salt will coax out any insects or worms that might be hiding in the leaves. By following these steps, you can enjoy fresh brussel sprouts even when they’re out of season! Happy preserving! Canning Process

In a saucepan, mix together water, vinegar, peppercorns, mustard seeds, and 2 to 3 tablespoons of salt. Bring to a boil and cook over low heat until the salt is gone. Taste the brine, and if you want to, add a little sugar.

They should have a pale base and darker leaves – any yellowing or browning will mean they’re getting old. Also, if they look as if the leaves have started to open out, they have probably been harvested late. Put one dill head, four peppercorns, two garlic cloves, two jalapeno slices (optional), and one lemon slice in a hot jar. Leave 1/2 inch of space at the top of the jar for the sprouts. Get reliable instructions: Use a canning guide or an extension service for precise recommendations on adjusting processing times based on altitude.

How to Pickle Brussels Sprouts

Process the jars at the recommended pressure and time. For brussel sprouts, the general guidelines are 11 pounds of pressure for 55 minutes for quart-sized jars and 11 pounds of pressure for 50 minutes for pint-sized jars. Adjust the processing time based on your altitude, as higher elevations may require longer processing times. Firstly, it's important to note that not all seasonings or flavorings are suitable for pressure canning. Some ingredients may not be safe to can using this method, while others may affect the overall quality of the final product. It's essential to consult official canning resources, such as the National Center for Home Food Preservation or the United States Department of Agriculture (USDA), for guidance on safe canning practices and allowed ingredients. It’s essential to know how to recognize if your food has spoiled while it’s been in the freezer before you eat it.