#3259 - Pickled Brussels Sprouts

(by Shirley McNevich)

2 - 10oz. boxes frozen Brussels sprouts (substitute fresh Brussels sprouts if desired)
1 1/2 cups cider vinegar
2 tsp. salt
1 tsp. dry mustard
2 tsp. oregano
1/2 tsp. fresh ground black pepper

Cook Brussels sprouts according to box directions, then drain them and let them cool to room temperature. Once cooled, slice each sprout in half. Repeat with all sprouts. Place all Brussels sprout halves in a quart glass jar. In a saucepan add cider vinegar, salt, dry mustard, oregano and fresh ground black pepper--cook/stir over medium heat until boiling. Once boiling, remove from heat and carefully pour the vinegar mixture over the Brussels sprouts. Cool to room temperature, then place the lid on the jar and refrigerate them overnight before eating. Drain before eating. Note: you most likely won't need all of the vinegar mixture depending on the size of the sprouts.