In a large pot, bring water to a boil. Blanch the Brussels sprouts for about 3 minutes, then drain and immediately plunge into ice water to stop the cooking process. Drain again.
In a separate pot, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
Add garlic, mustard seeds, peppercorns, and chili flakes to the vinegar mixture and simmer for 5 minutes.
Pack the blanched Brussels sprouts into sterilized jars, then pour the hot pickling liquid over them, ensuring the spices are evenly distributed.
Seal the jars and let them cool to room temperature. Refrigerate for at least 48 hours before consuming to enhance the flavors.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 50 kcal per serving | Servings: 4 servings
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