Mar
Spring’s really around the corner now! Can’t let those last bits of winter veg go to waste though …
Pickled sprouts are actually a favourite here (unexpectedly, I admit). They go really well on burgers and sandwiches, or may be tossed into salads. Basically anywhere you might use a gerkhin otherwise. With just that bit extra crunch.
And as everything pickled, they keep well nearly forever.
How much pickle you make, would depend on the amount of sprouts you have te save. (And slightly on the size of your jars.) For about a pound of sprouts, you could manage with one cup, but would probably rather go for two.
💚For each cup of cider vinegar, take
💚1 tablespoon of honey. Dissolve over medium-low heat.
💚 taste to make sure it has the right tangy-sweet flavour thing happening.
💚Add one vanilla pod
💚and one (small) red pepper.
💚Heat well through, but take from the heat before it boils.
💚Add your sprouts and leave for at least one day.
Enjoy!
