Marinated Brussels Sprouts Appetizers
|Frozen brussels sprouts||20 Ounce, cooked (2 packages, 10 ounce each)|
|For tangy marinade|
|Tarragon vinegar||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bottled hot pepper sauce||1 Dash|
|Thinly sliced green onion with tops||2 Tablespoon|
Drain sprouts; toss with Tangy Marinade and onion.
Cover; chill 8 hours or overnight, stirring often.
Drain to serve.
Tangy Marinade: Combine 1/2 cup tarragon vinegar; 1/2 cup cooking oil; 1 small clove garlic, minced; 1 tablespoon sugar; 1 teaspoon salt; and dash bottled hot pepper sauce.