First, clean up by trimming stems and discarding straggly outer leaves, then chop 4 cups Sprouts in half. Boil until fork-tender. Meanwhile into 3/4 cup apple cider vinegar, stir 1/2 tsp mustard powder and 1 tsp. oregano, 1/2 tsp. salt. I liked this iteration very much, but Paul's experimenting, in his latest batch, with 1/3 cup of sugar as one of the several recipes he studied added even more than this. He encourages you to play around with ingredients and proportions until you find a mix that has your family and friends gobbling up their veggies. We'll be serving these as before-dinner crudités as often as they'll be on the table as vegetable side dishes. They make as good a nibble as a bowl of olives or nuts, and they're healthy!
The last step is to combine the cooked Sprouts with the vinegar seasoning, stirring together well, and leaving them in a covered container in the fridge for as long as you can resist them, at least 24 hours. Our last batch lasted that bare minimum, but we put a few containers away when we left home on Sunday, and we're looking forward to starting dinner with them when we get home today.
So there you are, a little gift from Pater to you. Enjoy!
And if you have any quick and yummy recipes you'd like to share in the comments, you know I'd love to hear them. . .