Yeah, well, I don't pretend to understand Amish culture, but I do know that they serve up some great recipes (especially baked goods) ...
I love pickled foods. The Amish combine two of my favorite things into one pickled jar of joy, boiled eggs and beets, and then throw in lots of onions to boot. The recipe is based on a standard vinegar, water, salt, sugar brine with a few cloves. It makes for a beautiful batch of good eats. And, except for peeling all those eggs, it's quite easy to make. As usual, I find such tasks in the kitchen a form of catharsis.
The brussel sprouts, on the other hand, while also quite delicious, are fermented like sauerkraut in a simple salt brine for about one to two weeks after precooking to somewhat soften them. Note there is no lid on the jar, just a paper towel to keep out the dust while allowing the mixture to breathe as it ferments. I've added a few halved Thai chilies for some additional zing.
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