Step 1

Set a stock pot of water on stove to boil with 5 canning jars set inside. Let boil for 15 minutes to sterilize the jars.

Step 2

Set canning jar seals in hot water and leave until you are ready for them.

Step 3

Trim ends of Brussels Sprouts and remove outer leaves.

Step 4

Cut each Sprout in half lengthwise.

Step 5

Let Brussels Sprouts sit in a bowl of cool salted water for 15 minutes.

Step 6

In a large pot, mix the vinegar, water and pickling salt. Bring to a boil, then turn down and let simmer for 10 minutes.

Step 7

After jars are sterilized, fill them with Brussels Sprouts. Add garlic cloves and hot peppers. Add the pickling brine, leaving 1/2 inch of headroom in each jar.

Step 8

Clean rim of each jar using a moistened paper towel.

Step 9

Put the seals on the jars and then add the rings. Tighten jars.

Step 10

Use a canning jar lifter to carefully set the jars in the boiling water.

Step 11

Set timer for 15 minutes and let the water boil.

Step 12

After the time, carefully remove the jars and let them sit on the counter.

Step 13

Do not move the jars for 24 hours.

Step 14

Listen for each jar to ping, meaning it has properly sealed.

Step 15

If a jar remains unsealed, either can it again or place in refrigerator to use first.