1 1/2 lb Brussels sprouts, stem and loose leaves removed
1 serrano pepper, halved and sliced into 1/4 inch chunks
2-3 bay leaves
1/2 teaspoon celery seed
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
1 teaspoon celery flakes
1 teaspoon dill seed
1 1/2 cups water
1 1/2 cups white vinegar
2 1/2 tablespoons pickling salt
Bring the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide all of the spices and peppers between 2 or 3 pint jars. Add the Brussels sprouts, leaving 1/4 inch headroom.
Pour in the vinegar mixture, still leaving that 1/4 inch headroom. Close the jars and process for 10 minutes in a hot water bath. Allow to sit at least 1 week before eating.
Yield: 2-3 pints (depending on the size of the Brussels sprouts)
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.