Pickled Brussels Sprouts

• BRINE:
• 8 cups Water
• 1 cup Pickling Vinegar
• 1 cup White Vinegar
• 1/2 cups Apple Cider Vinegar
• 2 Tablespoons Pickling Spice
• 1 head Dill
• 2 cloves Garlic
• 1 cup Sugar
• 1/2 cups Pickling Salt
• _____
• FOR PICKLING JARS:
• Brussels Sprouts
• 4 cloves Garlic
• 4 heads Dill
• 4 Tablespoons Pickling Spice
• 4 whole Hot Peppers

1. Note: makes enough for four pints.
2. Bring brine ingredients to a boil.
3. In each prepared canning jar, place 1 clove of garlic, 1 head of dill, 1 tablespoon pickling spice, and 1 hot pepper. Pack jars tightly with as many sprouts as you can possibly fit. Cover sprouts with boiling brine solution, leaving 1/4 inch headspace. Process in a boiling water canner for 10 minutes.
4. Visit me at http://www.BertsCannery.com

water, pickling vinegar, white vinegar, apple cider vinegar, pickling spice, dill, garlic, sugar, pickling salt, jars, brussels, garlic, dill, pickling spice, peppers

Taken from tastykitchen.com/recipes/canning/pickled-brussels-sprouts/ (may not work)