If you’re lucky enough 🙂 to follow me on Instagram you may have noticed that the week before last I was frolicking around the central coast of California. Half of the trip was for work and the other for play. Killing a couple days before my science obligations, I found myself wandering around Pacific Grove just south of Monterey. Looking for lunch recommendations, the lovely hostess at Crema suggested that I check out Happy Girl Kitchen Co. for some post yoga fare. “Awesome”, I thought, “cute name”. What she failed to mention was that Happy Girl Kitchen Co. was a pickle haven… I’d be lying if I said that I wasn’t a tad over excited when I realized I just walked into a pickle wonderland, “wait is this a trick, where am I? Hello, God?”. While there I couldn’t help but snap a couple photos, order a pickle plate, and grab a few souvenirs, including a jar of their pickling spice. I could have purchased a jar of each pickle product, but alas I only packed one bag. I will admit that I typically skip pre-made pickling spice mixes as I’m not a huge fan of those sweeter fall-time flavors, but the smell of this one had me as soon as I twisted off the top. “We like our blend to be very savory and so ease up on the sweeter spices such as cinnamon, cloves and fennel.” Check out their online shop for more.
Back home, and in need of a quick pickle fix, I put Happy Girl’s pickling spice to the test in this super easy, quick pickled habanero Brussels sprouts. HUGE Brussels sprouts from the farmers over at Pine Knot Farms located in Clarksville, VA. Enjoy!
- 2lbs Brussels sprouts
- 2 habanero peppers (de-seeded and sliced)
- 4 garlic cloves
- 1-1/2 cups white vinegar
- 1-1/2 cup water
- 1-1/2 Tbsp pickling salt
- 2 Tsp Happy Girl Kitchen Co. pickling spice
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut in half.
- In a large-sized pot bring enough water to a boil. Blanche Brussels for 1 minute. Remove from water, drain, and set aside.
- In a medium-size, non-ionized pot combine vinegar, water and salt. Bring to just a boil.
- To each quart jar add 1 Tsp pickling spice, 2 garlic cloves, and 1 habanero pepper. Pack blanched Brussels sprouts in each jar leaving 1/2 inch head space.
- Pour hot vinegar brine over Brussels making sure you remove any air bubbles.
- Cap jars and store in fridge for at least 1 week before consuming.