Frog Balls / Pickled Brussels Sprouts

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2 Pounds of fresh Brussels Sprouts 2 1/2 cups white vinegar 2 cups water 2 TBSP Pickling Salt 1 tbsp sugar 4 garlic cloves, peeled 1 tsp dill seeds 1 tsp red pepper flakes 3 quart jars, canning lids and rings Trim and blanch the Brussels Sprouts in boiling water for 3-5 minutes. Pack the Brussels Sprouts into clean, boiled quart jars. Leave 1/2 inch of head space. Boil the lids and rings too. Top with the garlic, dill and pepper flakes. Set aside. In a pot, combine vinegar, water, salt and sugar. Bring to a boil. Then simmer 5 minutes. Pour the brine over the Brussels Sprouts in the jars. Leave 1/2 inch of head space in the jar. Seal the jars in a boiling water bath for 10 minutes. Let the jars cool on the counter till you hear the lids seal.

White Pizza Sauce

White Pizza Sauce works great on pizza, pasta, and soup. Servings: 1 slice Calories: about 100 per serving Ingredients 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/4 teaspoon salt 2-3 tablespoons flour 1 1/2 cups half & half milk works fine, too In a skillet on medium-high heat, heat oil. Add the garlic and heat for about 3 minutes, until fragrant. Add the flour (start with 2 tablespoons), oregano, pepper, and salt. Whisk well. Add the half & half all at once, whisking constantly. Cook and stir until bubbly and until thickened (usually about 3 minutes) Nutrition Calories: 99kcal Carbohydrates: 4g Protein: 2g Fat: 9g Saturated Fat: 4g Cholesterol: 17mg Sodium: 92mg Potassium: 65mg Fiber: 1g Sugar: 1g Vitamin A: 161IU Vitamin C: 1mg Calcium: 50mg Iron: 1mg ► Notes If you want the sauce a bit thicker, mix your remaining 1 tablespoon of flour with a bit of milk until you have a mashed potato consistency. Pour that mixture into the bubbling sauce and whisk constantly. Cook about 1 minute more. It should thicken the sauce. Repeat until you have it the thickness you want.