Just canned a batch of these zesty Pickled Brussels Sprouts with garlic and cayenne!

Sterilize 5 pint jars by boiling them in a large stock pot for 15 minutes.

Prepare the Brussels Sprouts by trimming the ends, removing the outer leaves, and cutting each sprout in half lengthwise.

Soak the halved sprouts in a bowl of cool salted water for 15 minutes.

In a separate pot, mix vinegar, water, and pickling salt. Bring to a boil, then simmer for 10 minutes.

Fill the sterilized jars with Brussels Sprouts, adding a garlic clove and a hot pepper to each.

Pour the hot pickling brine over the sprouts, leaving 1/2 inch headspace.

Wipe the jar rims with a moistened paper towel, apply the seals, and tighten the rings.

Process the jars in a boiling water bath for 15 minutes, adjusting time for altitude.

Let the jars cool on the counter for 24 hours without moving them. Check seals after this period.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes plus cooling time

Kcal: 31 per serving | Servings: 20 servings (2 per serving)