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
Preparation
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.
Made them? Let us know how it went in the comment section below!
