Brussels Sprout Pickles

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

Instructions

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.
2. Pack into two (16-oz.) glass jars along with dill and garlic.
3. Return saucepan to medium heat adding the peppercorns, mustard seeds, and red pepper flakes and toast your spices in the warm saucepan before adding liquids.
4. Add in water, vinegar, salt, and sugar. Bring to a boil and simmer until salt dissolves.
5. Carefully pour hot brine over Brussels sprouts. Let jars cool to room temperature.
6. Seal jar, refrigerate, and let sit for at least 3 hours before serving.