Name: Brussels Sprout Pickles
Prep time: 20 min
Total time: 3 h 20 min
Yield: 8 - 10 serving(s)
Ingredients: Kosher salt; 1 lb. Brussels sprouts, trimmed and halved; 2 large sprigs fresh dill; 1 small clove garlic, thinly sliced; 1 c. water; 1 c. white vinegar; 1 tsp. black peppercorns; 1 tbsp. yellow mustard seeds; 1/2 tsp. crushed red pepper flakes; 2 tsp. Kosher salt; 1 tsp. granulated sugar

Step 1In a large pot of boiling, salted water, cook Brussels sprouts until tender, about 3 minutes. Drain Brussels and rinse under cold water to cool.

Step 2Pack into two (16-oz.) glass jars along with dill and garlic.

Step 3Return saucepan to medium heat and add in water, vinegar, peppercorns, mustard seeds, red pepper flakes, salt, and sugar. Bring to a boil and simmer until salt dissolves.

Step 4Carefully pour hot brine over Brussels sprouts. Let jars cool to room temperature.

Step 5Seal jar, refrigerate, and let sit for at least 3 hours before serving.