Pickled Brussels Sprouts
- Ready In:
- 168hrs 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (10 ounce) bag frozen Brussels sprouts
- 2 (8 ounce) jars white pearl onions, drained
- 2 (6 ounce) jars button mushrooms, drained
- 1 1⁄2 cups white vinegar
- 1⁄4 cup salt
- 1 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon turmeric
- 1⁄2 teaspoon dry mustard
- 1 teaspoon mustard seeds
directions
- Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently.
- Combine remaining ingredients, bring to a boil and cook for 3 minutes.
- Pour hot vinegar mixture over Brussels sprouts toss gently.
- Cover and store in refrigerator for 1 week before serving.
- Marinade may be saved and used again.
- These can be canned also.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.