Brussels Sprout Pickles

Step 1

In 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 2

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

Step 3

Return 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 4

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

Step 5

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