Freezing brussels sprouts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Makes 1 pint |
Directions
1. Choose firm, compact, dark green heads.
2. Wash thoroughly, then soak in 1 cup salt per gallon of water for ½ hour to get rid of bugs. Rinse in fresh water; drain. Sort by size.
3. Blanch small sprouts 3 minutes; medium sprouts 4 minutes; large sprouts 5 minutes. Cool; drain well.
4. Tray freeze or pack into containers. Seal, label, and freeze.
5. Cook frozen sprouts 4 to 9 minutes.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-29-95
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