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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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âOne year I created this recipe to use up an overabundance of brussels sprouts. My family asked for seconds, so now this tangy side is a staple on our Thanksgiving menu.â âBobbi Ballantine, Grove City, Pennsylvania Ingredients:
1 pound fresh brussels sprouts |
1 cup sugar |
3/4 cup white vinegar |
1/2 pound sliced fresh mushrooms |
1 small onion, chopped |
2 garlic cloves, minced |
1 tablespoon plus 1/4 cup canola oil, divided |
1 can (8 ounces) sliced water chestnuts, drained |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
2 plum tomatoes, sliced |
1 jar (2 ounces) diced pimientos, drained |
1 tablespoon lemon juice |
Directions:
1. Cut an âXâ in the core of each brussels sprout. Place 1/2 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
2. Meanwhile, in a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly.
3. In a large skillet, saute the mushrooms, onion and garlic in 1 tablespoon oil until tender. Transfer to a large bowl. Add the water chestnuts, olives, tomatoes, pimientos and lemon juice.
4. Drain brussels sprouts; cool slightly. Cut into quarters and add to vegetable mixture. Add sugar mixture and remaining oil; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 14 servings (1/2 cup each).
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