Pickled Brussel Sprouts

• 3 lb brussel sprouts
• 1/2 tbsp crushed garlic per jar
• 2 each Fresh dill sprigs per jar
• 1/2 tbsp Pickling spice per jar
• 1 packages Mrs. Wages dill pickle mix
• 8 pints size canning jars with lids and bands
• 1/2 tsp crushed red pepper per jar (optional)
• 6 cup distilled white vinegar
• 4 cup bottled water
• 1 water bath canner

1. Wash and trim brussel sprouts set aside.
2. In a large pot bring enough water to a boil to cover sprouts.
3. Blanch brussel for 3 min place in ice bath for 6 min to stop cooking.
4. Drain and set aside.
5. In large non reactive pot combine water ,vinegar, and dill pickle mix and bring to boil.
6. Simmer until mix has dissolved.
7. Sterilize jars and lids.Remove from water and place on towel
8. Place brussel sproutsl in jars be sure not to pack to tightly and leave 1/2 inch of head space.
9. Pour hot pickle brine over sprouts until just covered.
10. Wipe rims of jars and place lids and bands on tightened finger tight.
11. Process jars in water bath canner for 12 min or according to your elevation above sea level.
12. After processing place jars on a towel to cool.
13. Can be enjoyed after 48 hrs but best after 2 weeks.

brussel sprouts, garlic, dill, pickling spice, wages, lids, red pepper, distilled white vinegar, water, water

Taken from cookpad.com/us/recipes/340860-pickled-brussel-sprouts (may not work)