Recipes incorporating Muirhead Hazel's Sweet and Sour Dressing

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Recipes Incorporating Muirhead  Hazel's Sweet and Sour Dressing

Pickled brussels sprouts


Muirhead  PICKLED BRUSSELS SPROUTS

             2 boxes (about 4 cups) of frozen Brussels Sprouts or 2 lbs fresh
             2 Tbsp basil
             1 bottle of Muirhead  Hazel's Sweet and Sour Dressing

Boil brussels sprouts in water for 5 to 10 minutes until cooked (i.e. fork tender). Drain off water. Transfer brussels sprouts to a serving bowl. Add basil and Hazel’s Sweet and Sour Dressing to the cooked sprouts. Toss. Allow to soak at least one day. Serve chilled or at room temperature. Serves 4 to 6.
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