Ingredients

1 lb Brussels sprouts
1 cup white vinegar
1 cup water
2 tbsp sugar
1 tsp salt
2 cloves garlic, smashed
1 tsp mustard seeds
1/2 tsp red pepper flakes
1/2 tsp black peppercorns

Directions

Trim Brussels sprouts and remove any loose outer leaves.

Bring a pot of salted water to a boil and blanch Brussels sprouts for 8–10 minutes until just tender.

Drain and let cool slightly.

Pack Brussels sprouts into a clean jar with garlic, mustard seeds, red pepper flakes, and peppercorns.

In a saucepan, heat vinegar, water, sugar, and salt until fully dissolved.

Pour hot brine over Brussels sprouts, fully submerging them.

Let cool to room temperature, then seal and refrigerate.