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Title: Pickled Brussels Sprouts
Categories: Side Vegetable Pickle
Yield: 8 Servings
| 20 | oz | Brussels sprouts, frozen |
| 1 1/2 | c | Sugar |
| 3/4 | c | Vinegar, apple cider |
| 1 | ts | Salt |
| 1/2 | ts | Mustard, dry |
| 1 | ts | Oregano |
| ds | Black pepper, freshly ground |
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.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
From: Carl Berger Date: 05-28-96 (F) Cooking Ä
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