Cook brussels sprouts until just tender, leaving whole. Combine water, vinegar, salt and pepper; boil 5 minutes. Pack Brussels sprouts into hot jars. To each pint add a clove of garlic and 1 head of dill. Pour hot liquid over brussels sprouts, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pint jars 15 minutes in boiling water bath.
Yield: about 4 pints.
From the Ball pickling catalogue (submitted by William Smith-Olympia, WA)
Don't forget to eat your Brussels Sprouts! ~ Ciscoe
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.
