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Spicy Pickled Brussels Sprouts

A crunchy and slightly spicy accompaniment to any meal.


3 cups Brussels sprouts, trimmed and halved
1 shallot, sliced
4 sprigs fresh dill
20 peppercorns
½ teaspoon yellow mustard seeds
4 garlic cloves, sliced
Pinch of crushed red peppers
2 fresh bay leaf
1 cup water
1 cup apple cider vinegar
2 teaspoons salt
1 quart jar


  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add the prepared Brussels sprouts, cover, return to a boil and cook until bright green, about 2 minutes. Use a slotted spoon to transfer the sprouts to the ice water to cool. Drain the Brussels sprouts and combine with the shallots, dill, peppercorns, mustard seeds, garlic, crushed red pepper, and bay leaves in a sterilized quart jar.
  2. Bring the water, cider vinegar and salt to a simmer in stockpot over medium; simmer until salt dissolves. Add hot vinegar mixture to the jar.
  3. Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month.