Pickled Brussels Sprouts - blanch Brussels sprouts - dip into cold water to stop the cooking Brine: 2 1/2 cups cider vinegar 2 1/2 cups water 4 tbsp canning salt -bring to a boil and simmer 10 mins Take Brussels and fill jars, then add 1 clove garlic, 1/4 tsp cayenne pepper, 1/4 tsp dill, 1/4 tsp red pepper flakes to each jar (pint size) - fill jars to 1/2 inch head space. Process in water bath for 15 mins. ** I personally add a HEAPING 1/2 tsp of cayenne pepper and red pepper flakes to each jar. These too me are like a gourmet green olive with my cold beer!! Enjoy!!!