Frog Balls / Pickled Brussels Sprouts

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2 Pounds of fresh Brussels Sprouts 2 1/2 cups white vinegar 2 cups water 2 TBSP Pickling Salt 1 tbsp sugar 4 garlic cloves, peeled 1 tsp dill seeds 1 tsp red pepper flakes 3 quart jars, canning lids and rings Trim and blanch the Brussels Sprouts in boiling water for 3-5 minutes. Pack the Brussels Sprouts into clean, boiled quart jars. Leave 1/2 inch of head space. Boil the lids and rings too. Top with the garlic, dill and pepper flakes. Set aside. In a pot, combine vinegar, water, salt and sugar. Bring to a boil. Then simmer 5 minutes. Pour the brine over the Brussels Sprouts in the jars. Leave 1/2 inch of head space in the jar. Seal the jars in a boiling water bath for 10 minutes. Let the jars cool on the counter till you hear the lids seal.