Pickled Brussels Sprouts Recipe

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Ingredients:

Serving

1 (10 oz) bag frozen brussels sprouts
2 (8 oz) jars white pearl onions, drained
2 (6 oz) jars button mushrooms, drained
1 1/2 cups white vinegar
1/4 cup salt
1 cup sugar
1 tsp celery seed
1 tsp turmeric
1/2 tsp dry mustard
1 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	76.37 Kcal (320 kJ)
Calories from fat	1.73 Kcal
		% Daily Value*
Total Fat	0.19g	0%
Sodium	3542.65mg	148%
Potassium	64.75mg	1%
Total Carbs	16.71g	6%
Sugars	15.23g	61%
Dietary Fiber	0.48g	2%
Protein	0.5g	1%
Vitamin C	3.4mg	6%
Iron	0.4mg	2%
Calcium	13.7mg	1%

Amount Per 100 g
Calories	87.23 Kcal (365 kJ)
Calories from fat	1.98 Kcal
		% Daily Value*
Total Fat	0.22g	0%
Sodium	4046.14mg	148%
Potassium	73.95mg	1%
Total Carbs	19.09g	6%
Sugars	17.39g	61%
Dietary Fiber	0.55g	2%
Protein	0.57g	1%
Vitamin C	3.9mg	6%
Iron	0.5mg	2%
Calcium	15.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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