Pickled Brussels Sprouts

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves, choosing sprouts small enough to pack whole, then blanch them in boiling water for 3 minutes and immediately plunge them into an ice water bath to stop the cooking.
3. 3In a large pot, bring 4 cups white vinegar (5% acidity), 2 cups water, 2 tablespoons sugar, 3 tablespoons canning salt, and mustard seed to a full boil, stirring to dissolve the sugar and salt.
4. 4Drain the blanched sprouts and pack them into the hot jars, adding 1 garlic clove and 1/4 teaspoon red pepper flakes to each jar.
5. 5Pour the boiling brine over the sprouts, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavor to develop, and refrigerate after opening.
11. 11Do not skip the blanching step or reduce the vinegar in the brine, since both keep this pickle properly acidic and safely shelf-stable.