Ingredients
- 20 oz. brussels sprouts, frozen
- 1 1/2 cup sugar
- 3/4 cup vinegar, apple cider
- 1 tsp. salt
- 1/2 tsp. mustard, dry
- 1 tsp. oregano
- dash black pepper, freshly ground
Directions
Cook brussels sprouts according to package directions; drain.
Put in a shallow dish.
Combine remaining ingredients in a small saucepan. Bring to a boil, remove from heat, and pour over brussels sprouts.
Cover dish and store in refrigerator at least 24 hours before serving.
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Submitted 6/13/05.
Source: Southern Living Magazine, May 1974.
Submitted By: Gina S
gms39@yahoo.com
Pickled Brussels Sprouts