Pickled Brussels Sprouts

Trim the stem of the Brussels sprouts and remove any browned or damaged outer leaves. Bring a pot of water to a boil over high heat. Add the Brussels sprouts and cook until just tender. Drain the sprouts and let cool slightly.

Combine the water, vinegar, salt, and cayenne pepper in a non-reactive saucepan over high heat. Bring to a full boil and let boil for 5 minutes.

Divide the Brussels sprouts between warmed 1-pint canning jars. Add one clove of garlic and one head of dill to each jar. Carefully pour the hot pickling liquid over the sprouts in each jar, leaving 1/4-inch headspace. Gently tap the jars to remove any air bubbles.

Bring water to a boil in a water bath canner or use a large stockpot with a trivet in the bottom (so the jars do not touch the bottom of the pan). Place the lids on the jars and place in the canner or stockpot and boil for 15 minutes.

Carefully remove the jars and let cool.