Tangy Pickled Endive Spears

Ingredients

Endive

2 heads, trimmed and separated into spears

White vinegar

1 cup

Water

1 cup

Sugar

1/4 cup

Salt

2 tablespoons

Dried dill

1 tablespoon

Mustard seeds

2 teaspoons

Black peppercorns

1 teaspoon

Instructions

1. Begin by trimming the ends of the endive heads and carefully separating the leaves into spears.
2. In a medium saucepan over medium heat, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and dried dill.
3. Bring the mixture to a boil, stirring occasionally until the sugar and salt are completely dissolved.
4. Once boiling, remove the saucepan from heat and let the brine cool for a few minutes.
5. Pack the endive spears tightly into a clean glass jar or container.
6. Pour the hot pickling liquid over the endive spears, ensuring they are fully submerged. If necessary, use a weight or a smaller jar to keep them down.
7. Allow the pickled endive spears to cool to room temperature.
8. Once cooled, cover the jar and refrigerate for at least 24 hours to allow the flavors to meld before serving.
9. Serve these delightful pickled endive spears chilled as a refreshing appetizer or alongside your favorite dishes.