--part1_fb.ddca10b.2745e53a_boundary Content-Type: text/plain; charset="US-ASCII" Content-Transfer-Encoding: 7bit --part1_fb.ddca10b.2745e53a_boundary Content-Type: message/rfc822 Content-Disposition: inline Return-path: <Thecreativechef@aol.com> From: Thecreativechef@aol.com Full-name: Thecreativechef Message-ID: <56.3749889.2745e4bb@aol.com> Date: Thu, 16 Nov 2000 20:32:43 EST Subject: Re: [CH] Hot Sprouts To: mbens@execpc.com MIME-Version: 1.0 Content-Type: text/plain; charset="US-ASCII" Content-Transfer-Encoding: 7bit X-Mailer: Windows AOL sub 125 Are the Sprouts fresh or frozen or what? If fresh make sure they are uniform in size. Cut the larger ones in half through the stem to accommodate this. To my taste it will take 6-7 Red Savannas per quart to do the job. Use a straight pickling brine of vinegar, sugar and salt. Regular pickling spice blend can be used, or blend your own including; garlic, bay leaf, garlic, black peppercorns, garlic, mustard seeds, garlic, allspice, garlic, cloves, garlic, and dill. [All whole not ground] consider blanching the sprouts first. Then regular hot pack. Good Luck Fred Fatino AKA: The Creative Chef <A HREF="http://www.thecreativechef.com">http://www.thecreativechef.com</A> --part1_fb.ddca10b.2745e53a_boundary--