Begin by washing the Brussel sprouts and removing discolored leaves and trimming the stem. Cut the Brussel sprouts in half, or leave whole if they’re tiny.
Slice the garlic cloves and add them to a bowl, along with the Brussel sprouts, and jalapeno pepper.
Sprinkle with dried dill weed and thyme.
Stir the salt and sugar into two cups of boiling water until dissolved. Pour over the Brussel sprouts and set a timer to 5 minutes.
When the time has elapsed, transfer the Brussel sprouts, garlic, and jalapeno pepper to a 16 oz jar.
Fill the jar halfway with the salty liquid/brine.
Strain the remaining liquid using a fine-mesh strainer.
Discard the extra liquid and add the strained herbs into the Brussel sprouts jar.
Add enough cider vinegar to the jar to fully submerge the Brussel sprouts.
Seal the jar and shake to distribute the herbs and vinegar.
Allow the Brussel sprouts to pickle for a week before eating.