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Equipment
1 quart mason jar, sterilized
3 cups water
1 cup apple cider vinegar
1 ½ teaspoons coarse or pickling salt
1 teaspoon brown sugar
1 teaspoon pickling spices: coriander, mustard seeds, cinnamon, allspice, cloves, black pepper, red pepper flakes
1 bunch fennel fronds
10 or so brussels sprouts, trimmed and steamed for about 10 minutes, then chilled
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