Quick Pickled Brussels Sprouts
10 Brussels sprouts
3/4 c. water
1/4 c. white vinegar
1 tsp. coarse kosher salt
10 black peppercorns
1/4 tsp. yellow mustard seeds
1 sliced garlic clove
pinch of crushed red pepper
Bring a large pot of water to a boil. Trim and cut in half Brussels sprouts. Boil for about 5 minutes, until bright green. Drain and rinse under cold water. Bring water, vinegar and salt to boil and simmer until salt is dissolved. In a sterilized pint jar, combine peppercorns, mustard seeds, garlic and red pepper. Place Brussels sprouts in jar; add hot vinegar mixture. Cool completely to room temperature. Cover with lid and chill 4 days before serving. Store in refrigerator for up to one month.
