Pickled Brussels Sprouts

10 ingredients
6 steps

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

  1. 1
    Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently.
  2. 2
    Combine remaining ingredients, bring to a boil and cook for 3 minutes.
  3. 3
    Pour hot vinegar mixture over Brussels sprouts toss gently.
  4. 4
    Cover and store in refrigerator for 1 week before serving.
  5. 5
    Marinade may be saved and used again.
  6. 6
    These can be canned also.

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