Serrano Pickled Brussels Sprouts
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Ingredients: 1 1/2 lb Brussels sprouts, stalk as well as set out leaves removed 1 serrano pepper, halved as well as sliced into 1/4 inch chunks 2-3 bay leaves 1/2 teaspoon celery seed 1 tablespoon dark peppercorns 1 tablespoon yellowish mustard seeds 1 teaspoon celery flakes 1 teaspoon dill seed 1 1/2 cups water 1 1/2 cups white vinegar ii 1/2 tablespoons pickling salt Directions: Bring the water, vinegar as well as tabular array salt to a boil. Prep the lids/jars. Evenly dissever all of the spices as well as peppers betwixt ii or three pint jars. Add the Brussels sprouts, leaving 1/4 inch headroom. Pour inward the vinegar mixture, all the same leaving that 1/4 inch headroom. Close the jars as well as procedure for x minutes inward a hot H2O bath. Allow to sit down at to the lowest degree 1 calendar week earlier eating. Yield: 2-3 pints (depending on the size of the Brussels sprouts) Note: Influenza A virus subtype H5N1 non bad origin for canning data is the