This was my first year growing Brussels sprouts and I was pleased with my crop. In a year with many garden disappointments the Brussels sprouts did well. I waited to pick my crop until we had had a couple of frosts as frost is supposed to make them sweeter. I found internet directions for how to freeze the Brussels Sprouts. They were pretty simple. The link is below.
Soak the sprouts in a vinegar/water mixture for 30 minutes. Use 2-3 Tbsp vinegar per gallon of water. Rinse well. Sort by size to large, medium and small sprouts. Blanch the large sprouts for 5 minutes in boiling water and then chill for the same amt of time in ice water. The medium size sprouts should blanch for 4 minutes and the smallest ones for 3 minutes.
Once blanched and chilled the sprouts need to be frozen and they can be frozen by one of two methods. Method one has you placing the blanched sprouts on a parchment lined baking sheet in a single layer and placing the sheet in the freezer. Once frozen the sprouts should be placed in a zipper bag or other freezer container and returned to the freezer. The other method is to place the sprouts in a freezer bag after blanching and then place the bag in the freezer. I did some both ways, the largest ones I froze individually and then bagged and the medium and small ones I bagged and then froze.
Source: here.
