Ingredients
* 2 lbs Brussels sprouts
* 2 1/2 cups white vinegar
* 2 cups water
* 2 tbsp pickling salt
* 1 tbsp sugar
* 4 garlic cloves, peeled
* 1 tsp dill seeds
* 1 tsp red pepper flakes
Instructions
1. Trim Brussels sprouts and remove any loose outer leaves.
2. Bring a large pot of water to a boil. Add Brussels sprouts and blanch for 3–4 minutes. Drain well.
3. Pack blanched sprouts into clean jars with garlic, dill seeds, and red pepper flakes.
4. In a saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil, then simmer 5 minutes.
5. Pour hot brine over sprouts, leaving about 1/2 inch headspace.
6. Seal jars and let cool completely. Refrigerate before serving
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