Instructions:
1. Bring a pot of salted water to a boil. Add Brussels sprouts and blanch for 3–4 minutes until slightly tender but still firm. Drain and cool.
2. In a saucepan, combine vinegar, water, salt, sugar, garlic, mustard seeds, red pepper flakes, peppercorns, and celery seeds. Bring to a gentle boil, stirring until salt and sugar dissolve.
3. Pack Brussels sprouts tightly into a clean glass jar. Add sliced chili if using.
4. Carefully pour the hot brine over the sprouts, ensuring they are fully submerged.
5. Let cool to room temperature, then seal and refrigerate for at least 24–48 hours before eating.
Pro Tip:
For extra flavor, let them pickle for a full week — the longer they sit, the bolder and spicier they become! 🌶️
