David Brandl's pickled Brussels Sprouts were relished at the Pipi Foray in May 2012 and the recent Albion foray in December 2014. Now you can make your own! As this recipe isn't water bath processed, it is best to store your pickled sprouts in the fridge or a very cool place.

Note:  2 stalks = 8 pints

Per (freshly washed) pint canning jars add:
1/2 Tbl pickling salt
1/2 tsp pickling spice (Winco) or make your own

Other options:
2xp = 2x pickling spice
R = red pepper flakes (i.e. 1/4 tsp)
J = jalapenos, sliced into rings, to suit your heat range
G = garlic, quartered (i.e. 1 clove, or whatever)
Bp = whole black pepper, crushed/broken (i.e. 1/4 tsp)

Experiment, load and label your jars accordingly, to track your results.

Directions:

Working in small batches bring 1 part vinegar (1 qt) and 2 parts water (2 qt) to a boil (ventilate).  A second pot of solution keeps things moving faster.  Heat canning lids (to sterilize) in a small fry pan using some of  the solution.  Meanwhile wash and trim the Brussels sprouts, and sort into 2 to 3 size ranges.  Some recipes suggest scoring the stem end of the sprout in a "+" patern, but I don't know that it's necessary.

Clean the jars in a hot dishwasher cycle and load them with the salt, spices, and whatever.

Cook the sprouts (in small batches) in the vinegar/water 4–5 minutes depending on size, after the solution returns to a boil.  Remove the sprouts with a spider and pack lightly into the jars, fill with the vinegar/water they were cooked in, lid (use tongs) and seal with the ring.  Don't over fill or get spices between the lid and jar.  A canning funnel is useful to get the sprouts into the jar, and a 1 qt measuring cup is useful for transfering the solution into the jars.

 
Tighten the seals periodically, turn the jars to distribute the spices, and store 3 to 4 weeks to develop the flavor.