Pickled Brussels Sprouts

• 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

1. 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.
2. Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars.
3. 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.
4. 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.

brussels sprouts, garlic, red pepper, water, white vinegar, onion, sweet red pepper, sugar, canning salt, celery, peppercorns

Taken from www.tasteofhome.com/recipes/pickled-brussels-sprouts/ (may not work)