Instructions:
- Prepare the Brussels Sprouts:
- Trim the ends of the Brussels sprouts and remove any damaged outer leaves.
- Cut the Brussels sprouts in half lengthwise.
- Blanch the Brussels Sprouts:
- Bring a pot of salted water to a boil. Add the Brussels sprouts and blanch for 2-3 minutes until they are bright green and slightly tender.
- Drain the Brussels sprouts and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- Prepare the Pickling Brine:
- In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Add the garlic, black peppercorns, mustard seeds, and red pepper flakes (if using).
- Bring the mixture to a boil, stirring until the sugar and salt are dissolved. Remove from heat.
- Pack the Jars:
- Pack the blanched Brussels sprouts tightly into sterilized jars. Add a sprig of fresh dill to each jar if using.
- Pour the Brine:
- Carefully pour the hot pickling brine over the Brussels sprouts, making sure they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Seal and Cool:
- Wipe the rims of the jars clean and seal with lids and bands.
- Let the jars cool to room temperature, then refrigerate.
- Refrigerate and Serve:
- Allow the Brussels sprouts to pickle in the refrigerator for at least 24 hours before serving. The flavor will continue to develop over time.
- These pickled Brussels sprouts can be stored in the refrigerator for up to 2 weeks.