Pickle Brussels Sprouts
This is really cheating - but who cares?
You could use fresh sprouts if you like - just prepare in the usual way.
550 g brussels sprouts, frozen
200 ml cider vinegar
325 g sugar
1 tsp salt
1/2 tsp dried mustard
1 tsp dried / fresh oregano
pinch of black pepper
1. Cook brussels sprouts according to package
directions then drain well. Put in a shallow dish.
2. Combine remaining ingredients in a small saucepan. Bring to the boil,
remove from heat, and pour over the Brussels sprouts.
Cover dish and store in a refrigerator for at least 24 hours before serving.
Our greatest glory is not in
never falling, but in rising every time we fall.
There is in true beauty something which vulgar souls cannot
admire.
- William Congreve