Pickled Brussels Sprouts

6 c. (about 2 lbs) Brussels Sprouts
2 1/2 c. Vinegar (I use apple cider vinegar)
2 1/2 c. water
3T salt
1t cayenne pepper
4 dill heads or 2t dill seeds
4 cloves garlic (I have more on hand so I can stuff the extra space in the jars full. The garlic is just as good as the brussels sprouts!)

Trim the brussels sprouts and boil them untill tender. Drain off and pack into clean jars. I put the dill and garlic in at this point so I don’t burn myself later!

Mix the vinegar, water, pepper, and salt in a heavy sauce pan, boil for 5 minutes.

Pour the vinegar mixture over the sprouts, leaving 1/4″ of headspace.

Cap, seal, and process in a boiling water-bath canner for 15 minutes.
The yield is 4 pints according to the recipe, but I have ended up with as many as 6pints depending on the size of the sprouts.

Basil Shallot Mustard

2/3 cup apple juice

2/3 cup red wine vinegar

1/2 dry mustard

1/3 cup water

1/4 cup mustard seeds

3 tablespoons chopped fresh basil (dried works too, I'd use 1 1/2 tablespoon)

2 tablespoons minced shallots

2 tablespoons brown sugar

1 teaspoon salt

1/4 teaspoon allspice

Combine apple juice, vinegar, dry mustard, water, and mustard seeds in a non-reactive bowl and mix well.

Cover the bowl and let stand for 4 to 6 hours, stirring occasionally.

Process the mixture in a food processor till the seeds are coarsely ground.

Cook the mixture in a double boilerfor 25-30 minutes. The mustard will thicken as it cooks, and will continue to thicken as it sits.

Pour into sterile jars, cap and seal.

I process the jars in a boiling water bath for 10 minutes. I have had jars sit on the shelf for 6 + months without a problem if you do the water bath processing.

I have done different flavor variations from Dill, Shallot and Sun Dried Tomato, to Herbs De Provonce. Use it in potato salad or deviled eggs, its very yummy!