01 -
Set a stock pot of water on stove to boil with 5 canning jars inside. Let boil for 15 minutes to sterilize them. Place canning jar seals in hot water and leave until ready for use.
02 -
Trim ends of Brussels Sprouts and remove outer leaves. Cut each sprout in half lengthwise. Soak halved sprouts in a bowl of cool salted water for 15 minutes.
03 -
In a large pot, combine vinegar, water and pickling salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 -
After jars are sterilized, fill them with Brussels sprouts. Add one garlic clove and one hot pepper to each jar. Pour the hot pickling brine into each jar, leaving 1/2 inch of headroom.
05 -
Clean rim of each jar using a moistened paper towel. Place seals on jars and add rings, tightening securely.
06 -
Using a canning jar lifter, carefully place the jars in the boiling water. Boil for 15 minutes, then carefully remove the jars and set on counter.
07 -
Let jars sit undisturbed for 24 hours. Listen for each jar to "ping," indicating a proper seal. If any jar remains unsealed, either reprocess or refrigerate for immediate use.