We had a beautiful family day on Thursday, for once putting our Thursday to its proper use. One of the highlights of the day was harvesting and pickling some brussels sprouts.
At first, Seppi didn’t want to go to the farm, but once we had wrangled his “tool pants” on him, and told him we were going to go in the truck, he got more excited.
Tool pants are the best, because they can hold tools.
The brussels sprouts stalk was so large it made excellent lumberjack practice for Mr. Sep.
Timber!
Almost as big as he is!
Brining the brussels sprouts in salt water for at least 15 minutes is, then cutting, peeling and rinsing carefully. This process is critical to making sure that all the slugs, worms and moth eggs get washed out. I hate slugs. I am about to turn some ducks loose on the garden to eat all the slugs.
Then we make a brine mixture of 5 cups water, 5 cups white vinegar, and 7tbs of pickling salt. While that is on the stove we peal and separate the garlic cloves.
After the brine comes to a boil, we put 3ish cloves of garlic and a TBS of red pepper flakes in each jar and fill them with brussels sprouts to about 1/2 from the top, and then ladle the brine in, leaving 1/4 inch headspace.
Then we put on lids and rings and let it water bath for 10 minutes.
The jars aren’t the only things getting new lids right now.
Then, voila!
Unfortunately, two jars didn’t seal. We’ll put those in the refrigerator to season for a few weeks, and eat them from the fridge.
Little Farm in the Big City 