2 lbs. brussel sprouts
1 tsp. cayenne pepper
4 cloves garlic
4 heads of dill
3 tbsp. salt
2 1/2 c. water
2 1/2 c. vinegar

Steam brussel 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. Put 1 clove of garlic and head of dill into each jar. Adjust caps. Process pint jars about 15 minutes in boiling bath canner. Yields: 4 pints.