Canning frog balls

Serves 1
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Directions

  1. 1Cut off all the bad parts from the brussel sprouts, trying to keep most of the stump because it holds them together better.
  2. 2Cut off all the bad parts from the brussel sprouts, trying to keep most of the stump because it holds them together better.
  3. 3Cut off all the bad parts from the brussel sprouts, trying to keep most of the stump because it holds them together better.
  4. 4Simmer the brine for about 5 minutes, just until all the sugar is dissolved.
  5. 5Simmer the brine for about 5 minutes, just until all the sugar is dissolved.
  6. 6Simmer the brine for about 5 minutes, just until all the sugar is dissolved.
  7. 7While the brine is getting ready, stuff your jars, really wanting to play Tetris and get these in there as packed in as you can.
  8. 8While the brine is getting ready, stuff your jars, really wanting to play Tetris and get these in there as packed in as you can.
  9. 9While the brine is getting ready, stuff your jars, really wanting to play Tetris and get these in there as packed in as you can.
  10. 10Carefully pour the warm brine over the brussel sprouts, filling the jar to about half an inch headspace.
  11. 11Carefully pour the warm brine over the brussel sprouts, filling the jar to about half an inch headspace.
  12. 12Carefully pour the warm brine over the brussel sprouts, filling the jar to about half an inch headspace.
  13. 13Wipe the rims down really well.
  14. 14Wipe the rims down really well.
  15. 15Wipe the rims down really well.
  16. 16Place the lids and rings on fingertip tight.
  17. 17Place the lids and rings on fingertip tight.
  18. 18Place the lids and rings on fingertip tight.

Ingredients

  • brussel sprouts
  • brussel sprouts
  • brussel sprouts
  • 2 cups Apple Cider Vinegar
  • 2 cups Apple Cider Vinegar
  • 2 cups Apple Cider Vinegar
  • 2 cups White Vinegar
  • 2 cups White Vinegar
  • 2 cups White Vinegar
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.25 cup salt
  • 0.25 cup salt
  • 0.25 cup salt

Equipment

knifebowlpotcannerjarscanning funneltongspaper towel

Tips

  • Little brussel sprouts can stay whole.
  • Big brussel sprouts can be cut in half, keeping the stump still.
  • Fill the jars to about half an inch headspace.
  • Wipe the rims down really well.
  • Lids and rings are going on just fingertip tight.
  • Do not crank the lids down because pressure won't be able to exchange, and your lids will either buckle or your glass will break.
  • Pints should be water-bath canned for 10 minutes.
  • Quarts should be water-bath canned for 15 minutes.
  • A pint and a half should be water-bath canned for 15 minutes.