Pickled Endive Spears

Ingredients - Serves 6

• Dried dill - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Black peppercorns - 1 teaspoon
• Salt - 1 teaspoon
• Sugar - 1/4 cup
• Water - 1 cup
• White vinegar - 1 cup
• Endive - 3 heads

Let's Get Started

1. Trim the ends of the endive heads and separate the leaves.
2. In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and dried dill. Bring to a boil and stir until the sugar and salt are dissolved.
3. Place the endive leaves in a glass jar or container.
4. Pour the hot pickling liquid over the endive leaves, making sure they are fully submerged.
5. Let the pickled endive spears cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
6. Serve the pickled endive spears as a refreshing appetizer or side dish.

Dietary Info

• Dish Type: Appetizer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Calories: 50
• Fat: 0g
• Carbs: 12g
• Protein: 1g
• Sodium: 300mg
• Sugar: 8g