Canning frog balls
Serves 1
Directions
- 1Cut off all the bad parts from the brussel sprouts, trying to keep most of the stump because it holds them together better.
- 2Simmer the brine for about 5 minutes, just until all the sugar is dissolved.
- 3While the brine is getting ready, stuff your jars, really wanting to play Tetris and get these in there as packed in as you can.
- 4Carefully pour the warm brine over the brussel sprouts, filling the jar to about half an inch headspace.
- 5Wipe the rims down really well.
- 6Place the lids and rings on fingertip tight.
Ingredients
- brussel sprouts
- 2 cups Apple Cider Vinegar
- 2 cups White Vinegar
- 4 cups water
- 0.5 cup brown sugar
- 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.
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