A delightful twist on classic pickles, these tangy Brussels sprouts pickles are perfect for snacking or as a zesty addition to your meals.
Sterilize the jars and lids by boiling them in water for 10 minutes. Place them on a clean towel to dry.
Ensure the jars are completely dry before filling to avoid contamination.
In a saucepan, combine the vinegar, water, and salt. Heat until the mixture reaches a boil.
Stir occasionally to ensure the salt dissolves completely.
Trim and halve the Brussels sprouts. Peel the garlic cloves.
Cutting the sprouts in half allows the brine to penetrate better.
Pack the Brussels sprouts, garlic, and spices into the jars. Add one chili pepper per jar.
Pack the jars tightly but leave enough space for the brine to circulate.
Pour the hot brine over the vegetables, leaving 1/4 inch of headspace. Wipe the rims clean and secure the lids.
Use a funnel to make pouring the brine easier and cleaner.
Process the jars in a boiling water bath for 12 minutes. Remove and let cool on a towel.
Ensure the water covers the jars completely during the boiling process.
Store the jars in a cool, dark place. Allow the pickles to sit for at least a week before enjoying.
Label the jars with the date to keep track of their shelf life.
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