| Dilled Brussels Sprouts
2 pounds of Brussels sprouts
1 teaspoon of cayenne pepper
4 cloves garlic
4 heads of dill
3 tablespoons of salt
2 1/2 cups of water
2 1/2 cups of vinegar |
|
Steam Brussels sprouts until tender, leaving whole. Combine water, vinegar, salt, pepper and dill; boil for 5 minutes. Pack sprouts into hot pint jars; pour vinegar solution boiling hot over sprouts leaving 1/4 inch head space. Place 1 clove of garlic and head of dill into each jar. Adjust the caps. Process pint jars about 15 minutes in boiling bath canner. Yields: 4 pints. |