Ingredients
2 lbs Brussels sprouts
1 1/3 cup white vinegar
1/2 cup water
2/3 cup sugar
1 tbls mustard seed
1/2 tbls celery seed
1/3 tsp turmeric
Directions
Wash Brussels sprouts, remove root and outer leaves. Larger sprouts can be halved.
Bring a pot of salted water to a boil and tip the sprouts into the water. Boil for 5-10 minutes, or until the sprouts are tender (knife goest through). The sprouts will cook at different times depending on their size so be careful not to overbook. When they are ready, drain the sprouts and tip them into a bowl of ice water. When the sprouts are cool, pack them into jars tightly. Set aside.
Meanwhile, combine vinegar, water, sugar, and spices in a saucepan and bring to a boil; simmer for 5 minutes. The turmeric will make the liquid a delightful yellow but be careful as the liquid will stain!
Fill the jars with the liquid, leaving about 1/2 inch space at the top. Be sure there are no air bubbles in the jars! Place the lids onto the jars and tighten.
Use a water bath or steam canner to process the jars. The jars should be about half covered with water. Process jars 10 minutes in a boiling water; the processing time does not begin until the water comes to a rolling boil.
Remove jars and let them cool.
The sprouts can be eaten the next day but the flavor will improve if you store them for about a month!