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Pickled Hot Brussels Sprouts
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40 medium Brussels sprouts
2 sprigs fresh dill
1 sprig fresh cilantro
6 cloves fresh garlic
2 jalapeno peppers, quarters lengthwise
1 habanero pepper, quartered

2 Tbsp. dry mustard
2 Tbsp. cumin powder
1 Tbsp. turmeric
4 Tbsp. sea salt
4 cups white wine vinegar

   Bring 4 cups water to boil in large sauce pan. Add Brussels sprouts, peppers, and garlic. Remove from heat, cover, and allow to stand 10 minutes. Drain well and place into quart jars. Bring vinegar to boil in large sauce pan. Add dill, cilantro, turmeric, dry mustard, cumin, and salt. Remove from heat and cover, allowing to stand 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 2 weeks to stand before using. Refrigerate after opening.

Note: Excellent with Bloody Marys or Martinis.

 


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