Dilled Brussels Sprouts

Here is another canning recipe from workbasket.

dilled Brussels Sprouts

2 pounds Brussels Spouts
2 1/2 cup white vinegar
2 1/2 cup water
3 Tablespoon salt
4 cloves garlic ( optional)
fresh dill or dill seeds
1 teaspoon cayenne pepper

  Prepare home canning jars and lids according to manufacturing instructions.
 
Cook Brussels sprouts just until tender, leaving whole. Combine vinegar, water, salt and pepper, boil 5 minutes. Pack Brussels Sprouts in hot jars, leaving 1/4-inch head space. to each jar add 1 garlic clove, 1 dill head or 2 teaspoon dill seed. Carefully pour vinegar mixture over Brussels sprouts, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Brussels Sprouts with Chestnuts

oooohhhh brussel sprouts, oh well somebody out there might like brussels sprouts.

Brussels Sprouts with Chestnuts
Mrs. P. N. Replogie

1 packafe frozen brussel sprouts
1 can water chestnuts ( 5 1/2 oz) thinly sliced
1 Tablespoons instant blending flour
1/4 cup chicken broth
1/4 cup light cream
1/4 teaspoon salt
1 cup cheddar cheese, grated

Cook brussels sprouts according to package directions. Drain. Place in buttered 1 1/2 quart casserole. Add chestnuts. Blend flour and broth until smooth. Stir in cream and salt. Cook over low heat until thickened. Pour over brussel sprouts and chestnuts. Sprinkle with grated cheese. Place under broiler until cheese is slightly browned. Serves 4.