Preparation Time: 30 minutes
Cooking Time: 10 minutes
Servings: 6 pints
3 lbs. fresh Brussels sprouts halved
1 medium sweet red pepper, finely chopped
6 garlic cloves, halved
1 medium onion, thinly sliced
2 tsp. crushed red pepper flakes
1 tbsp. celery seed
1 tbsp. whole peppercorns
3 tbsp. canning salt
½ sugar cup
2½ white vinegar cups
2½ water cups
Fill a Dutch oven three-fourths fuall with water; bring to a boil.
Add Brussels sprouts in batches, cooking, uncovered, 4 minutes until tender-crisp.
With a slotted spoon remove and drop into ice water. Drain and pat dry.
Pack Brussels sprouts into six hot 1-pint jars.
Divide garlic and pepper flakes among jars.
In a large saucepan, bring remaining ingredients to a boil.
Carefually Scoop hot liquid over Brussels sprouts, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mixture. Wipe rims carefually. Place tops on jars and screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Let boil for 10 minutes. Remove jars and cool.