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shaarona
12-29-2013, 10:00 AM
Original recipe makes 5 pints Makes servings USMetricAdjust Recipe (javascript:void(0)) (Help (http://allrecipes.com/help/recipeinfo/scaling.aspx))



2 pounds Brussels sprouts, trimmed and cut in half

5 1-pint canning jars with lids and rings

5 cloves garlic, divided

1 1/4 teaspoons red pepper flakes, divided



5 cups water

5 cups distilled white vinegar

7 tablespoons
pickling salt


Directions


Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

shaarona
12-29-2013, 10:05 AM
http://images.media-allrecipes.com/userphotos/250x250/00/81/23/812362.jpg

Peter1469
12-29-2013, 11:35 AM
I have never tried them pickled. Looks good.

shaarona
12-29-2013, 11:36 AM
I have never tried them pickled. Looks good.

I love all sorts of pickles.. especially pickled okra, pickled garlic and pickled shrimp.

jillian
12-29-2013, 11:42 AM
Original recipe makes 5 pints Makes servings USMetricAdjust Recipe (http://javascript<strong></strong>:void(0)) (Help (http://allrecipes.com/help/recipeinfo/scaling.aspx))


2 pounds Brussels sprouts, trimmed and cut in half
5 1-pint canning jars with lids and rings
5 cloves garlic, divided
1 1/4 teaspoons red pepper flakes, divided


5 cups water
5 cups distilled white vinegar
7 tablespoons
pickling salt


Directions
Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.





i might try that. i love brussels sprouts. but i've never had them pickled. i like baking them until they're crispy. and for my son, i've learned to fry them so he'll actually eat them.

shaarona
12-29-2013, 11:54 AM
i might try that. i love brussels sprouts. but i've never had them pickled. i like baking them until they're crispy. and for my son, i've learned to fry them so he'll actually eat them.

Good.. I hope you do try them pickled.

I sometimes bake them after tossing them in olive oil and sprinkling them with Kosher salt. Yum.

jillian
12-29-2013, 11:55 AM
Good.. I hope you do try them pickled.

I sometimes bake them after tossing them in olive oil and sprinkling them with Kosher salt. Yum.

that's how i bake them. delish!

i just might try them pickled. if they're sour, i'll love them

shaarona
12-29-2013, 11:59 AM
that's how i bake them. delish!

i just might try them pickled. if they're sour, i'll love them

They are tart from the lemon juice.. (Some recipes call for vinegar) I don't ever put sugar in mine.

Mister D
12-29-2013, 12:37 PM
My Hungarian buddy introduced me to pickled cabbage and assorted vegis. Pretty good, actually.

shaarona
12-29-2013, 12:39 PM
My Hungarian buddy introduced me to pickled cabbage and assorted vegis. Pretty good, actually.

I think I would LOVE that........

oceanloverOH
12-29-2013, 12:52 PM
I love pickled "anything", especially Polish pickles, pickled beets, pickled okra, pickled mixed vegs (cauliflower, red bell pepper, carrot, zucchini and onion). Here's the mixed vegs I love:
5111
A big plus is that in some people (and I'm one of 'em), vinegar helps regulate blood sugar. Brussels sprouts is the one veg I have to say I don't like. Maybe I would like it pickled....is it mushy or firm when ready?

shaarona
12-29-2013, 01:02 PM
I love pickled "anything", especially Polish pickles, pickled beets, pickled okra, pickled mixed vegs (cauliflower, red bell pepper, carrot, zucchini and onion). Here's the mixed vegs I love:
5111
A big plus is that in some people (and I'm one of 'em), vinegar helps regulate blood sugar. Brussels sprouts is the one veg I have to say I don't like. Maybe I would like it pickled....is it mushy or firm when ready?

You are a girl after my own heart.. I like all things pickled except pig's feet and eggs.

Brussel Sprout pickles are crisp and crunchy..

Have you ever had Jerusalem Artichoke pickles?

They are a perfect accompaniment to greens of all sorts.... and hard to find now even in the South.

oceanloverOH
12-29-2013, 01:14 PM
You are a girl after my own heart.. I like all things pickled except pig's feet and eggs.

Brussel Sprout pickles are crisp and crunchy..

Have you ever had Jerusalem Artichoke pickles?

They are a perfect accompaniment to greens of all sorts.... and hard to find now even in the South.

Never had artichoke pickles, but that sounds intriguing.

Pickled eggs sounds nasty.......pickled pig's feet? Now why in the world would anyone want to eat the part of a pig that spends its entire life tromping around in pigpoop. Um, I don't think so.

Have you had Polish pickles? They're my latest passion....I probably eat 5 or 6 as a snack before bedtime. My local grocery has an "international foods" section, and I've tried them all. These are the best! Crunchy, and a good blend of sweet, dill, and sour all rolled into one pickle.

5112

Mister D
12-29-2013, 01:14 PM
I think I would LOVE that........

I thought I didn't like cabbage at all. I was wrong. :smiley:

shaarona
12-29-2013, 01:17 PM
Never had artichoke pickles, but that sounds intriguing.

Pickled eggs sounds nasty.......pickled pig's feet? Now why in the world would anyone want to eat the part of a pig that spends its entire life tromping around in pigpoop. Um, I don't think so.

Have you had Polish pickles? They're my latest passion....I probably eat 5 or 6 as a snack before bedtime. My local grocery has an "international foods" section, and I've tried them all. These are the best! Crunchy, and a good blend of sweet, dill, and sour all rolled into one pickle.

5112

I haven't .. but that's now on my shopping list.

I agree about pickled pig's feet.. Yuk.

shaarona
12-29-2013, 01:18 PM
I thought I didn't like cabbage at all. I was wrong. :smiley:

How is pickled cabbage made? Is it like Sauerkraut?

Mister D
12-29-2013, 01:20 PM
How is pickled cabbage made? Is it like Sauerkraut?

nah it's actually crunchy. That's what I like about it. He gets it from an ethnic deli. Apparently, there is a large Hungarian community here in Jersey. not sure how it's made. All I know is that its good.

shaarona
12-29-2013, 01:27 PM
nah it's actually crunchy. That's what I like about it. He gets it from an ethnic deli. Apparently, there is a large Hungarian community here in Jersey. not sure how it's made. All I know is that its good.

Does this sound right??

Ingredients
1 red cabbage
2 tablespoons salt
10 cups white vinegar
6 tablespoons pickling spice

Tools
Sharp knife
Cutting board
Large bowl
A plate or lid that fits inside the bowl
A large pot for sterilizing jars
8 to 10 12-ounce Mason jars with lids
Wide mouth funnel
Jar tongs
If you don't have the appropriate canning tools, check out this How To Make Your Own Canning Equipment (http://www.thekitchn.com/thekitchn/how-to/how-to-make-your-own-canning-equipment-home-hacks-guest-post-from-marisa-mcclellan-of-food-in-jars-109885) home hack!
Instructions1. Cut the cabbage in half lengthwise, and then cut each half into quarters. Slice off the cabbage core at an angle. Remove the outer leaves. Slice each quarter thinly.
2. Place the cabbage in a large bowl and toss with the two tablespoons of salt. Place a plate or lid on the cabbage and place a heavy weight on top of the plate to press down on the cabbage. Set aside and leave for 24 hours.
3. After 24 hours have passed, bring water in a large pot to boil. Wash the jars with hot soapy water and then sterilize the jars in the boiling water for 15 minutes.
4. Meanwhile, in a non-metallic, enamel pot, boil together the vinegar and the pickling spice. Bring to a boil and let boil for 6 minutes.
5. Pack the cabbage in the jars, leaving one inch of headroom at the top. Ladle the hot vinegar mixture over the jars. Dunk the lids in the hot water used to sterilize the jars for one minute, and then remove the lids, wipe them dry, wipe the jar rims, and seal the jars. Ready to use after 6 days.

Mister D
12-29-2013, 01:39 PM
That sounds like it would allow the cabbage to retain some of its texture but I really don't know how it's made. I just eat it.:smiley:

nathanbforrest45
12-29-2013, 01:48 PM
I roast my brussell sprouts in the oven. I sprinkle them with butter and garlic salt.

As far as pickled sprouts are concerned I just go to the Amish store in Limestone and buy them already pickled.

shaarona
12-29-2013, 01:50 PM
I roast my brussell sprouts in the oven. I sprinkle them with butter and garlic salt.

Garlic would be yummy.. but I prefer olive oil to butter.

Years ago some guests from Nashville prepared a breakfast casserole that had grits and garlic.. I think also loose sausage and eggs.. Do you know that recipe?

Peter1469
12-29-2013, 03:16 PM
How is pickled cabbage made? Is it like Sauerkraut?

It depends. In Korea it called Kimchi.

shaarona
12-29-2013, 05:38 PM
It depends. In Korea it called Kimchi.

I guess I have never had that.. I am pretty ignorant when it comes to Asian foods.

Mister D
12-29-2013, 05:43 PM
Some Asian food makes me vomit. I like it but I get violently ill afterward.

shaarona
12-29-2013, 06:08 PM
Some Asian food makes me vomit. I like it but I get violently ill afterward.

My grown kids love Thai food.. I always let them order for me.. since I don't have a clue.

Mister D
12-29-2013, 06:09 PM
My grown kids love Thai food.. I always let them order for me.. since I don't have a clue.

It's become very popular around here.

shaarona
12-29-2013, 06:20 PM
It's become very popular around here.

Apparently its popular everywhere.

I have been a peanut eater all my life.. boiled peanuts, roasted peanuts and so on.. but I did have a Thai salad that gave me an allergic reaction almost immediately. It had some sort of peanut dressing thing.. Scared me and sent me to the ER. Makes no sense to me.

sachem
12-29-2013, 06:33 PM
Original recipe makes 5 pints Makes servings USMetricAdjust Recipe (http://javascript<strong></strong>:void(0)) (Help (http://allrecipes.com/help/recipeinfo/scaling.aspx))



2 pounds Brussels sprouts, trimmed and cut in half
5 1-pint canning jars with lids and rings
5 cloves garlic, divided
1 1/4 teaspoons red pepper flakes, divided



5 cups water
5 cups distilled white vinegar
7 tablespoons
pickling salt


Directions

Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.




That's a lot of work. Just buy them.

Mister D
12-29-2013, 06:33 PM
Apparently its popular everywhere.

I have been a peanut eater all my life.. boiled peanuts, roasted peanuts and so on.. but I did have a Thai salad that gave me an allergic reaction almost immediately. It had some sort of peanut dressing thing.. Scared me and sent me to the ER. Makes no sense to me.

Food allergies suck.

I don't know what makes me ill from Chinese food (good food not the fast food crap). It must be a common ingredient.

Mister D
12-29-2013, 06:34 PM
That's a lot of work. Just buy them.

:laugh: Yeah, I agree.

Peter1469
12-29-2013, 07:25 PM
It's become very popular around here.

Thia food is my favorite Asian food.

Peter1469
12-29-2013, 07:26 PM
Food allergies suck.

I don't know what makes me ill from Chinese food (good food not the fast food crap). It must be a common ingredient.
Might be a chemical preservative.

Mister D
12-29-2013, 07:29 PM
Might be a chemical preservative.

Possible.

Captain Obvious
12-29-2013, 07:45 PM
Possible.

http://en.wikipedia.org/wiki/Chinese_restaurant_syndrome#Safety_as_a_flavor_enh ancer


In April 1968, Robert Ho Man Kwok wrote a letter to the New England Journal of Medicine (http://en.wikipedia.org/wiki/New_England_Journal_of_Medicine), coining the term "Chinese restaurant syndrome". In this letter he claimed:

I have experienced a strange syndrome whenever I have eaten out in a Chinese restaurant (http://en.wikipedia.org/wiki/Chinese_cuisine), especially one that served northern Chinese food. The syndrome, which usually begins 15 to 20 minutes after I have eaten the first dish, lasts for about two hours, without hangover effect. The most prominent symptoms are numbness at the back of the neck, gradually radiating to both arms and the back, general weakness and palpitations...[8] (http://en.wikipedia.org/wiki/Chinese_restaurant_syndrome#cite_note-8)
The syndrome (http://en.wikipedia.org/wiki/Syndrome) is often abbreviated as CRS and also became known under the names "Chinese food syndrome" and "monosodium glutamate symptom complex."
Symptoms attributed to the Chinese restaurant syndrome are rather common and unspecific.
Although many people believe that monosodium glutamate (http://en.wikipedia.org/wiki/Monosodium_glutamate) (MSG) is the cause of these symptoms, an association has never been demonstrated under rigorously controlled conditions, even in studies with people who were convinced that they were sensitive to the compound.[9] (http://en.wikipedia.org/wiki/Chinese_restaurant_syndrome#cite_note-Tarasoff-9)[10] (http://en.wikipedia.org/wiki/Chinese_restaurant_syndrome#cite_note-10)[11] (http://en.wikipedia.org/wiki/Chinese_restaurant_syndrome#cite_note-11) Adequately controlling for experimental bias includes a placebo-controlled (http://en.wikipedia.org/wiki/Placebo-controlled_studies) double-blinded (http://en.wikipedia.org/wiki/Blind_experiment) experimental design and the application in capsules because of the strong and unique after-taste of glutamates.[9] (http://en.wikipedia.org/wiki/Chinese_restaurant_syndrome#cite_note-Tarasoff-9)

Mister D
12-29-2013, 08:23 PM
http://en.wikipedia.org/wiki/Chinese_restaurant_syndrome#Safety_as_a_flavor_enh ancer

I get an intense feeling of indigestion followed by violent vomiting. Then I'm fine. It's fairly recent too. It only started happening around age 30.

Captain Obvious
12-29-2013, 08:25 PM
I get an intense feeling of indigestion followed by violent vomiting. Then I'm fine. It's fairly recent too. It only started happening around age 30.

I eat a fair amount of chinese food and it never bothered me.

I do get a thumpy heart when I drink diet pepsi sometimes. It's odd, it just starts thumping really, really fast for a couple seconds. Never does that any other time.

Mister D
12-29-2013, 08:29 PM
I eat a fair amount of chinese food and it never bothered me.

I do get a thumpy heart when I drink diet pepsi sometimes. It's odd, it just starts thumping really, really fast for a couple seconds. Never does that any other time.

I had heart palpitations ut I know it was from anxiety.

Captain Obvious
12-29-2013, 08:35 PM
I had heart palpitations ut I know it was from anxiety.

That religion club got you all worked up?

:laugh:

Mister D
12-29-2013, 08:49 PM
That religion club got you all worked up?

:laugh:

:grin:

I was unemployed some years back. I was worried about finding a job and I think I tried to suppress those feelings. not a good idea.