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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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1 Comment

Jamie Pacione's picture
I just have a question. I made these last night and wondered if the 2 tsp of sugar was supposed to be added to the mixture that you boil? I sprinkled with the cup of sugar (the brussel sprouts, onions, and peppers) was this correct? Thanks....Jamie
Pickled Brussels Sprouts Recipe