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Pickled Brussels Sprouts

chef.mark's picture
  Brussels sprouts 10 Cup (160 tbs)
  Pepper 1 Large, sliced (Green / Orange / Yellow)
  Spanish onions 2 Medium, sliced
  Sugar 1 Cup (16 tbs)
  Dry mustard 1 Teaspoon
  Sugar 2 Teaspoon
  Celery seed 1 Teaspoon
  Pickling salt 1 Tablespoon
  White vinegar 1 Cup (16 tbs)
  Salad oil 3⁄4 Cup (12 tbs)

Cook sprouts until tender, but firm (baby sprouts are best).
Layer sprouts, pepper and onions.
Sprinkle with sugar.
Mix mustard, celery seed, salt, vinegar and oil and bring to boil.
Pour over sprouts.
Cover and refrigerate overnight.
Will keep refrigerated for 2 months.
Enjoy! These are to die for.
Requested at family gatherings.
Recipe adapted from an old family cookbook.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2867 Calories from Fat 1520

% Daily Value*

Total Fat 172 g265.4%

Saturated Fat 8.6 g42.9%

Trans Fat 3 g

Cholesterol 0 mg

Sodium 6102.1 mg254.3%

Total Carbohydrates 330 g110%

Dietary Fiber 41.3 g165.1%

Sugars 246.8 g

Protein 36 g71.3%

Vitamin A 132.9% Vitamin C 1299%

Calcium 56.1% Iron 86.7%

*Based on a 2000 Calorie diet

1 Comment

Jamie Pacione's picture
Pickled Brussels Sprouts Recipe