Pickled Kale Stalks

Basic                                                   (Below) It’s a good idea to remove the bottom inch or so of the stalks, but                                                                  not necessary.

mason jar(s) [½ gallon total]

• 2 lbs kale, leaves removed (one large bunch, we grew russian red)
• 4 cups boiling water
• ½ cup  Apple Cider Vinegar
• ½-1 whole head garlic peeled and crushed
• 1 bunch dill, crudely chopped (preferably with flowers)
• 2 tablespoons whole peppercorns
• 2 tablespoons kosher salt

Real Farmacy Flare (Suggested):

• 1 small bunch green onion
• 1 habanero pepper, split lengthwise (we grew habaneros because we love spice! Wimps are advised to use one jalapeno. Super-wimps one cayenne or peperoncini, though you may want to up the vinegar in this case.)
• 1 small bell pepper, split lengthwise

Directions

Boil water in medium saucepan.

Add salt and stir until dissolved.

In mason jar, add crushed garlic and dill.

Pack in kale stalks, onion, and peppers.

Add apple cider vinegar.

Fill with boiling brine.

Top with peppercorns.

Tightly screw on lid and use a towel to give it a good shake.

Remove lid and sift out any air bubbles by stirring with a wooden spoon.

Reseal the jar and refrigerate.

Kale stalks will begin to become delicious within 3-5 hours. Enjoy!

Read more at http://www.realfarmacy.com/pickled-habanero-kale-stalks/#ZFduGCLJHWMUOYA3.99