Ingredients
Equipment
Method
- Wash the jars with soap and water. Place the jars into the water bath canning pot and fill with enough water to cover the jars by about an inch. Cover the pot and bring the water to a boil. Boil the jars for 10 minutes to sterilize. Remove to a towel or a rack to cool.
- Fill a large pot three quarters full of water and bring to a boil. Add Brussels sprouts and cook, uncovered, for 3 minutes or until crisp-tender. Remove from the water with a slotted spoon and immediately drop into ice water. Drain and pat dry.
- Divide the garlic, sliced onions and chopped red peppers evenly between the two pint jars.
- Pack Brussels sprouts into the jars.
- In a small saucepan, combine the pickling brine ingredients and bring to a boil. Boil for 2-3 minutes then remove from the heat.
- Carefully ladle hot liquid into the jars over the Brussels sprouts, leaving 1/4 inch headspace. Wipe the jar rims and seal the jars (fingertip tight).
- Place jars into the water bath canner, ensuring that they are completely covered with water. Bring the water back to a boil and then process for 10 minutes. Remove jars and allow to cool.