Pickled Brussels Sprouts Recipe
Ingredients
| Brussels sprouts | 10 Cup (16 tbs) | |
| 1 large green/orange/yellow pepper, sliced | ||
| 2 medium Spanish onions, 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 (16 tbs) | |
Directions
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.
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.
Comments
Comments: 1 |
Add a Comment
Jamie Pacione says :
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
Posted on: 1 January 2010 - 11:24am
Chef
