AuthorRetroRuth
From Martha Holmes Holiday Recipes, 1976
[cooked-sharing]
20 oz frozen Brussels sprouts
1 ½ cups granulated sugar
¾ cup cider vinegar
1 tsp salt
½ tsp dry mustard
1 tsp oregano
⅛ tsp pepper
1
Cook Brussels sprouts according to package directions; drain. Place in a shallow dish. Combine remaining ingredients; bring to boil; pour over Brussels sprouts. Cover; marinate in refrigerator at least 24 hours. Drain, serve with cocktail picks.
Yield: 4 cups
CategoryAppetizers and Snacks, Relishes, Side Dish
Ingredients
20 oz frozen Brussels sprouts
1 ½ cups granulated sugar
¾ cup cider vinegar
1 tsp salt
½ tsp dry mustard
1 tsp oregano
⅛ tsp pepper
Directions
1
Cook Brussels sprouts according to package directions; drain. Place in a shallow dish. Combine remaining ingredients; bring to boil; pour over Brussels sprouts. Cover; marinate in refrigerator at least 24 hours. Drain, serve with cocktail picks.
Yield: 4 cups
