Bring 4 cups of water to boil in large sauce pan. Add Brussels sprouts,
peppers, and garlic. Remove from heat, cover, and allow to stand for 10 minutes.
Drain well and place into large jars.
Bring vinegar to boil in large sauce pan. Add dill, cilantro, dry mustard,
cumin, turmeric, and salt. Remove from heat, cover, and allow to stand for 5 minutes.
Quickly fill the jars to the brim with the hot liquid and seal tightly.
Place jars into pantry or other cool, dark storage area and allow two
weeks before use. Refrigerate after opening.
These pickled Brussels sprouts are EXCELLENT in a Bloody Mary or Martini!
From: Bev Carney or Tom Sinks
Posted By: Chile Head Mailing List
Post Date: Thu, 16 Sep 1999
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