Pickled Brussels Sprouts – Experiment 1

phidauex — Sun, 20 Sep 2009 23:55:10 +0000

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:

???

Garden is Cooking

phidauex — Sat, 04 Jul 2009 05:22:16 +0000

Today we removed the walls of water from the tomato plants, and wrestled them into their cages. We already had some ripe tomatoes hidden beneath the protective walls! I can highly recommend the walls of water, our tomato plants are huge and healthy, where most others are half the size. Plus, getting ripe tomatoes in the first week of July is a first for us here in Colorado.

We’ve also been making good harvests of Rainbow Chard, Collard Greens and Sweet and Snap Peas. Onions are producing well, and we harvest some tops as scallions here and there. Herbs of course are going strong, and my Cascade and Centennial Hop bines are going nuts. The East Golding Hops may not make it, however. All in all, this is the best start to a new garden I think we’ve ever had.

The Xen to One Ratio » Garden

Pickled Brussels Sprouts – Experiment 1

Notes:

Results:

Garden is Cooking