Dilled Brussels Sprouts

Here is another canning recipe from workbasket.

dilled Brussels Sprouts

2 pounds Brussels Spouts
2 1/2 cup white vinegar
2 1/2 cup water
3 Tablespoon salt
4 cloves garlic ( optional)
fresh dill or dill seeds
1 teaspoon cayenne pepper

  Prepare home canning jars and lids according to manufacturing instructions.
 
Cook Brussels sprouts just until tender, leaving whole. Combine vinegar, water, salt and pepper, boil 5 minutes. Pack Brussels Sprouts in hot jars, leaving 1/4-inch head space. to each jar add 1 garlic clove, 1 dill head or 2 teaspoon dill seed. Carefully pour vinegar mixture over Brussels sprouts, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.