Pickled Brussel Sprouts

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This is a recipe handed down from my grandmother Hall who loved to keep a garden and later can vegetables and fruits for the winter. Before there was a thing called refrigeration they had root cellars. Even raw milk was kept for a few days in stone pitchers. That was the good ol’ days. She also loved the Bible and loved to quilt. The pickled Brussels sprouts recipe is one of the heirlooms past down through our families.

1-qt. Brussels sprouts	5-small onions, sliced
1-cup canola oil	1-tsp. salt
1-cup sugar	2 cloves of garlic
1-cup vinegar	Pickling spice
3 large red peppers, diced

First, wash; trim ends of Brussel sprouts stems by cutting down lengthwise. 

Next, Combine all ingredients in a large kettle and cook for 5 minutes. Add enough Brussel sprouts to float on the liquid. Add 1 garlic cloves to each jar. Cook Brussel sprouts for 3 minutes. Put in hot sterilized jars and seal.

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PH Chart of Acid and Alkaline Foods

Alkaline-Forming Foods	+40	Cucumbers, Radishes, Squash
	+35	Pure Lecithin, Ginger, Spinach
	+30	Dried Figs, Shiitake Mushrooms, Beets, Celery, Carrots, Tomatoes
	+25	Dandelion Greens, Soy Nuts
	+20	Olives, Molasses, Cabbage & Lettuce
	+15	Raisins, Beans (French, White, Kidney)
	+10	Apples, Pears, Bananas, Oranges
	+ 5	Potatoes, Lentils, Onions, Garlic
Acid-Forming Foods	0	Whey, Cow’s Milk, Goat’s Milk
	- 5	Butter, Cream, Soft Cheese
	-10	Whole Grains Breads, Margarine, Nuts
	-15	Most Breads and Pastas, Spaghetti
	-20	Natural and Wild Rice, Beer, Wine
	-25	Hard Cheese (Parmesan), Fish
	-30	Fresh Water Fish, Eggs, Liquor
	-35	Chocolate
	-40	Ham, Turkey, Chicken, Coffee, Tea, Beef, Oysters, Crab, Lobster, Shrimp, Pork, Veal, Hamburgers, Polished Rice.

This chart is to show that it is better to eat a diet of fruits & vegetables for optimum health. Research has shown that a diet consuming alkaline foods prevent such diseases as cancer and other diseases.

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