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Pickled Brussels Sprouts
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    Pickled Brussels Sprouts

  • 40 Medium Brussels sprouts
  • 2 Sprigs Fresh dill
  • 1 Sprig Fresh cilantro
  • 6 Cloves Fresh garlic
  • 2 Jalapeno peppers, quartered lengthwise
  • 1 Habanero pepper, quartered
  • 2 T Dry mustard
  • 2 T Cumin powder
  • 1 T Turmeric
  • 4 T Sea salt
  • 4 C White wine vinegar
  • PREPARATION:
    Bring 4 cups of water to boil in large sauce pan. Add Brussels sprouts, peppers, and garlic. Remove from heat, cover, and allow to stand for 10 minutes. Drain well and place into large jars.
    Bring vinegar to boil in large sauce pan. Add dill, cilantro, dry mustard, cumin, turmeric, and salt. Remove from heat, cover, and allow to stand for 5 minutes.
    Quickly fill the jars to the brim with the hot liquid and seal tightly. Place jars into pantry or other cool, dark storage area and allow two weeks before use. Refrigerate after opening.

    NOTE:
    These pickled Brussels sprouts are EXCELLENT in a Bloody Mary or Martini!

    From: Bev Carney or Tom Sinks
    Posted By: Chile Head Mailing List
    Post Date: Thu, 16 Sep 1999

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