Pickled Brussels Sprouts
|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|
|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.