Cold Brussels Sprouts Parisienne
|Brussels sprouts||20 Ounce (2 Containers, 10 Ounce Each)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Cracked pepper||1⁄8 Teaspoon|
1. If Brussels sprouts are large, cut each in half. In 4-quart saucepan over high heat, in 1 inch boiling water, heat Brussels sprouts to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until Brussels sprouts are tender-crisp. Drain.
2. In medium-sized bowl, toss Brussels sprouts with vinegar and remaining ingredients; cover and refrigerate 2 hours, stirring occasionally, to blend flavors.