Pickled Brussels Sprouts - Recipe Ok?

[Rob L]

Hello All,
I have this recipe for pickled brussle sprouts and I'm wondering if it needs
to be processed in a hot water bath
after adding the hot vinegar. Seems to me that the full strength vinegar is
enough tp preserve the sprouts.
I'm quite new to this whole thing and am a little bit sketchy on the
particulars.

Thank You.

Rob Lusk

Pickled Brussels Sprouts

40 Medium Brussels sprouts
2 Sprigs Fresh dill
6 Cloves Fresh garlic
4 T Sea salt
4 C White wine vinegar

PREPARATION:
Bring 4 cups of water to boil in large sauce pan. Add Brussels sprouts,
peppers, and garlic. Remove from heat, cover, and allow to stand for 10
minutes. Drain well and place into large jars.
Bring vinegar to boil in large sauce pan. Add dill, cilantro, dry mustard,
cumin, turmeric, and salt. Remove from heat, cover, and allow to stand for 5
minutes.
Quickly fill the jars to the brim with the hot liquid and seal tightly.
Place jars into pantry or other cool, dark storage area and allow two weeks
before use. Refrigerate after opening.