Ingredients

• 3 lbs fresh Brussels' sprouts, trimmed and halved (about 12 cups)
• 6 garlic cloves, halved
• 2 tsp crushed red pepper flakes
• 2½ cups water
• 2½ cups white vinegar
• 1 med onion, thinly sliced
• 1 med sweet red pepper, finely chopped
• ½ cup sugar
• 3 Tbs canning salt
• 1 Tbs celery seed
• 1 Tbs whole peppercorns

Directions

1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry.
2. Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars.
3. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.