Instructions: To prepare sprouts, soak for 10 minutes in a cold brine of 1 tablespoon salt to 4 cups water to drive out any bugs. Rinse well. Trim and/or peel to uniform 1-inch diameter and cut an x in the core to allow brine to penetrate.

Into each pint jar place 1 whole dill head, 1 clove fresh garlic, 1/4 teaspoon crushed dried red pepper. Prepare brine of 5 cups vinegar, 5 cups water, 1/2 cup less 1 tablespoon pickling salt and bring to boil, keeping hot.

Pack spices into jars, then pack sprouts tightly into jars to within 3/4-inch from the top. Add boiling brine leaving 1/2-inch headspace. Remove any trapped air with non-metallic utensil, add lid and band. Process in a boiling water bath for 10 minutes.

Recipe also works for dilly beans. I often do dilly beans with a mixture of green and yellow beans, very pretty together.

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