Pickled Brussels Sprouts

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These were tasty when warm, but cold the next day they were so much, much better. They are very flavorful so just a couple satisfies your taste buds and make a good snack between meals.

First clean about a pound of brussels sprouts and cut off the stems. Put in a cooking pot with a liquid that is 1/2 white wine vinegar and 1/2 water – just enough to cover the sprouts. Add 1 thumb of ginger roots sliced into small toothpick size sticks, 1 jalapeño cut into strips about thumb length, add 1/2 of a yellow onion. I diced them, but next time I will cut into sections so they can be picked up with your finger or a toothpick. I cut a lemon into 1/4s and tossed it in. I added about 1/4 cup of sugar and salt and pepper and brought it to a boil. I let it continue to simmer until he sprouts were tender.  After it cooled, I poured into a storage container and let chill.

It’s spicy with great heat and flavor but not the least bit uncomfortably hot. The lemon and vinegar make is nice and tart for a fabulous sweet, sour and hot blend.

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