4 x 380g jars

Ingredients:

500g brussel sprouts

2 cups apple cider vinegar

2 cups water

Tbsp maple syrup

Tbsp brown mustard seeds

Tbsp coriander seeds

Tbsp peppercorns

Tbsp sea salt

For each jar: 1 dried chilli, 1 bay leaf, 2 slices pickled jalepeno, 2 thin slices garlic

1.       Sterilise 3 x 350ml jars by washing in hot soapy water, rinse thoroughly then place on a tray in the oven at 160 degrees C .

2.       Trim tops of brussel sprouts and cut any large ones in half vertically.

3.       Cook in microwave on high for 1 ½ minutes. Put straight into ice bath.

4.       Heat vinegar, water, coriander, mustard, peppercorns and salt. Bring to boil and simmer for 5 minutes. Stir through maple syrup. Take off heat. Take jars out of the oven.

5.       Put chilli, bay leaf, jalepeno slices and garlic slices in each jar. Add brussel sprouts.

6.       Pour vinegar mixture into jars to cover sprouts, evenly distributing seeds.

7.       Put on the lids. Tip jars once to seal. Leave to cool.

8.       Best left for couple of weeks before eating. Once open store in fridge.