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Pickled Brussels Sprouts

Yields1 Serving

 20 oz frozen Brussels sprouts
 1 ½ cups granulated sugar
 ¾ cup cider vinegar
 1 tsp salt
 ½ tsp dry mustard
 1 tsp oregano
  tsp pepper

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