For a twist on traditional sauerkraut, cookbook author Karen Solomon likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles. This recipe originally ran with our web-exclusive series Preserve the Season.
- 1 lb. Brussels sprouts (about 35), trimmed and cut in half through root end
- 1⁄4 cup packed dill fronds
- 2 tbsp. whole black peppercorns
- 4 cloves garlic, crushed
- 3 dried chiles de árbol
- 1⁄4 cup kosher salt