2 lbs Brussels Sprouts
5 whole cloves of peeled garlic
red pepper flakes
5 c water
5 c white vinegar
Soak the vegetables in salt water for 10 minutes.
Divide brussels sprouts between clean and dry jars. Put in one clove of garlic and 1/3 t red pepper flakes per jar.
Boil vinegar, water and 1 T pickling salt. Pour into jars, within 1/4 inch from the top. Remove extra air. Seal with lids and rings. Store in the refrigerator up to 30 days. Let sit at least 24 hours before eating.
In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.
Here are our pickles...
Next week, check back for our recipes to inspire your holiday cheese trays. Think homemade cheese and charcuterie...or anything that would go well on a cheese platter. Don't forget to check out our #handcraftededibles pinterest board.