Pickled Brussel Sprouts

I love pickles.  I made these pickled Brussel sprouts a little over a week ago and could not wait any longer and opened them tonight.  They are wonderful!  You can also use this recipe to pickle green beans (or other veggies like cauliflower, sugar snap peas, celery, carrots, or a mix of veggies).  This recipe makes about 4 pints.

Pickled Brussel Sprouts

2 pounds Brussels sprouts, washed and trimmed

2 1/2 cup water
2 1/2 cup vinegar
1/4 cup salt (I used Kosher)

For each sterilized pint jar:
1 clove garlic
1 sprig fresh dill (or 1/2 tsp. dried)
1 dried red chile (or 1/4 tsp. dried red pepper flakes)

Pack each sterilized pint jar with garlic, dill, red pepper (flakes), and as many Brussels sprouts as can fit in the jars.

Bring water, vinegar, and salt to a boil. Pour hot vinegar solution over Brussel sprouts in the jars, leaving a about 1/2 inch space from the top of the jar.  Wipe jar with a clean paper towel.  Place clean canning lids and rings on. Process in boiling water for 10 minutes.  Remove filled jars and let cool.  Lids will pop down. The pickles are ready to store.

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