Lunch: Pickled Brussels Sprouts Recipe

Ingredients

3 pounds fresh Brussels sprouts, trimmed and halved (about 12 cups)
6 garlic cloves, halved
2 teaspoons crushed red pepper flakes
2-1/2 cups water
2-1/2 cups white vinegar
1 medium onion, thinly sliced
1 medium sweet red pepper, finely chopped
1/2 cup sugar
3 tablespoons canning salt
1 tablespoon celery seed
1 tablespoon whole peppercorns

Instructions

Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.
Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars.
In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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