This is a recipe handed down from my grandmother Hall who loved to keep a garden and later can vegetables and fruits for the winter. Before there was a thing called refrigeration they had root cellars. Even raw milk was kept for a few days in stone pitchers. That was the good ol’ days. She also loved the Bible and loved to quilt. The pickled Brussels sprouts recipe is one of the heirlooms past down through our families.
1-qt. Brussels sprouts | |
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| 3 large red peppers, diced |
First, wash; trim ends of Brussel sprouts stems by cutting down lengthwise.
Next, Combine all ingredients in a large kettle and cook for 5 minutes. Add enough Brussel sprouts to float on the liquid. Add 1 garlic cloves to each jar. Cook Brussel sprouts for 3 minutes. Put in hot sterilized jars and seal.
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