Ingredients

The following ingredients have 4 Servings
  • 16 ozs Brussels sprouts
  • 1.5 cups apple cider vinegar
  • 1 cup water
  • 1 Tbsp Pickling salt
  • 20 peppercorns (divided)
  • 0.25 tsp yellow Mustard seed (divided)
  • 2 garlic cloves
  • 2 bay leaves

Instruction

  • Trim the sprouts and slice in half if they are large and pack into 2 sterilized pint jars.
  • Combine vinegar, water and salt in a non-reactive pot and bring to a boil, then pour brine over the sprouts.
  • Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 2 prepared pint jars.
  • Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. When time is up, remove jars from canner and let cool on a folded towel.
  • When jars are cool, test seals. If seals are good, jars can be stored in pantry (any unsealed jars should be refrigerated). Give pickles at least 8 hours or as much as 2 days before you eat them, so that the brine fully penetrates the Brussels sprouts.