Zesty Pickled Brussels Sprouts Recipe

Trim the ends of the Brussels sprouts and cut them in half.

In a medium saucepan, combine vinegar, water, sugar, salt, garlic, red pepper flakes, and mustard seeds. Bring to a boil.

Add the Brussels sprouts to the boiling liquid and cook for 3-4 minutes, until slightly tender.

Remove the saucepan from heat and let the Brussels sprouts cool in the liquid.

Once cooled, transfer the pickled Brussels sprouts and liquid to a jar or airtight container.

Refrigerate for at least 24 hours before serving.