- 1 pound Brussels sprouts
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 20 peppercorns, divided
- 1/4 teaspoon yellow mustard seeds, divided
- 2 garlic cloves
- 2 bay leaves
Trim the sprouts and cut them in half. Set aside.
Combine vinegar, water and salt in a non-reactive pot and bring to a boil.
Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 2 prepared pint jars.
Pack sprouts into jars.
Pour brine over the sprouts.
Use a wooden chopstick to remove air bubbles from jars.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When time is up, remove jars from canner and let cool on a folded towel.
When jars are cool, test seals. If seals are good, jars can be stored in pantry (any unsealed jars should be refrigerated). Give pickles at least 48 hours before you eat them, so that the brine fully penetrates the veg.
Sealed jars will keep up to one year on the pantry shelf.