Maple Balsamic Brussel Sprouts (frog balls)

Maple Balsamic Brussel Sprouts

Prep Time 25minutes mins

Cook Time 15minutes mins

Total Time 40minutes mins

Servings 5 pints

Ingredients

 2 lbs fresh Brussel sprouts (trimmed and halved)

½ cup water

2 ½ cups white balsamic vinegar (or regular balsamic for a deeper flavor) (I used 1/2 and 1/2)

½ tbsp Kosher salt

⅓ cup real maple syrup

6 cloves garlic (sliced)

Instructions

 

Step 1:

I started by washing and trimming all the Brussel sprouts. If any were larger than bite-sized, I cut them in half to help the flavor soak in better.

Step 2:

In a large pot of boiling water, I blanched the sprouts for about 4 minutes. Then I drained them and set them aside while I worked on the brine.

Step 3;

I combined 2½ cups of water with 2½ cups of white balsamic vinegar in a large saucepan. Then I stirred in 1½ tablespoons of kosher salt and ⅓ cup of real maple syrup. I heated it just until everything dissolved and the brine was hot but not boiling.

Step 4:

With clean, sterilized pint jars ready, I added a few slices of garlic and a pinch of red pepper flakes to the bottom of each jar. Then I packed in the Brussel sprouts snugly, but not too tightly.

Step 5:

Using a funnel, I poured the hot brine over the sprouts, leaving ½ inch headspace. I used a chopstick to remove bubbles and wiped the rims clean before adding the lids and rings.

Step 6:

Process the jars in a boiling water bath for 15 minutes, adjusting for altitude as needed. After removing them, I let them cool for 24 hours and checked for proper seals.

From https://theoffgridbarefootgirl.com/how-to-make-and-can-maple-balsamic-brussel-sprouts/