The Xen to One Ratio Build it, buy it, break it, fix it

Pickled Brussels Sprouts – Experiment 1

For my own reference, and your potential amusement, here is the documentation of pickling Brussels Sprouts from the garden. I used a hot-pack canning method (read up on it for context) with water bath processing.

Notes:

• 1 lb of sprouts fills about one quart canning jar.
• Sprouts were boiled in a light brine for 4 minutes before packing.
• Brine: 5 cups white vinegar (5%), 5 cups water, 5 oz. salt
• Flavoring for each quart jar:
  • 1.5 jalapeno peppers, sliced, seeds in
  • 4 cloves garlic, crushed
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon yellow mustard, ground
  • 1 teaspoon cumin, whole
  • 1 teaspoon yellow mustard, whole
  • 1.5 teaspoons dried dill
• Processed for 15 minutes

Results:

???